Baked dukkah salmon & kiwi salsa
The freshness of the kiwi salsa balances the hearty salmon. The Egyptian dukkah spice blend is crunchy and nutty and gives the salmon a nice surface.
Ingredients · Servings 4
- 600g salmon
- 1 teaspoon salt
- 1 teaspoon of cumin
- ½ teaspoon black pepper from a mill
- ½ teaspoon chili powder
- 2 tablespoons green dukkah seasoning
- 4 kiwis
- 1 avocado
- 1 tablespoon lime juice
- 1 garlic clove
- 1 green chili pepper
- 2 spring onions
- 3 tablespoons chopped coriander
- 2 tablespoons olive oil
- 1 dl pomegranate seeds
Method · 25 min
- Make the kiwi salsa. Peel and dice the kiwis and avocados. Squeeze lime juice over the fruit. Chop the peeled garlic, chili, spring onion and coriander. Toss the ingredients together. Add the oil and pomegranate seeds and mix.
- Cut the salmon into serving pieces. Season the pieces with salt, cumin, pepper and chili. Fry the salmon pieces in oil in a pan until cooked to your desired doneness, 2–3 minutes per side. You can check the doneness with a meat thermometer. The salmon is just cooked when the thermometer reads 42–48 degrees. Finish the fish pieces by sprinkling the dukkah spice mixture on top. Serve the fish with kiwi salsa.
