Dukkah-spiced salmon with baby carrots and yoghurt

Dukkah-spiced salmon with baby carrots and yoghurt
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

Dukkah-spiced salmon with baby carrots and yoghurt

by Curtis Stone

For Middle-Eastern inspiration dish try Curtis Stone’s dukkah-spiced salmon with baby carrots and yoghurt.

Featured in
Coles Magazine, Greek recipes


  • 1/4 cup flaked almonds, toasted
  • 2 teaspoons coriander seeds, toasted
  • 2 teaspoons cumin seeds, toasted
  • 2 teaspoons sesame seeds, toasted
  • 1/4 cup olive oil, divided
  • 3 bunches baby carrots, scrubbed, cut into 3cm pieces (about 500g total)
  • 1/2 cup Greek yoghurt
  • 3 spring onions (50g), roughly chopped
  • 2 limes, zested and juiced
  • 4 (180g each) skin-on salmon fillets
  • Fresh coriander, to garnish


  • Step 1
    In a small food processor, pulse the almonds, coriander seeds and cumin seeds 8 to 10 times to achieve the consistency of coarse breadcrumbs. Transfer the mixture to a small bowl and stir in the sesame seeds, 3/4 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper. Set the dukkah aside.
  • Step 2
    Heat a large heavy nonstick frying pan over medium-high heat. Add 2 tablespoons of oil and then the carrots and cook, stirring occasionally, for about 10 minutes, or until golden brown and crisp-tender. Season the carrots with salt and transfer to a plate lined with kitchen paper to drain any excess oil. Wipe out the pan.
  • Step 3
    Meanwhile, blend the yoghurt, spring onions, lime zest and 1 tablespoon lime juice in a food processor until smooth. Season the yoghurt dressing to taste with salt.
  • Step 4
    Return the nonstick pan to medium-high heat. Add the remaining 1 tablespoon oil and then the salmon fillets and cook skin side down for about 3 minutes, or until the salmon is golden brown. Carefully turn the salmon over and cook for 2 minutes, or until the salmon is mostly opaque, with a rosy centre when pierced in the thickest part with the tip of a small knife.
  • Step 5
    Transfer the salmon to a platter. Using a pastry brush, lightly brush some of the yoghurt dressing over the top of the salmon fillets. Evenly sprinkle the dukkah over the salmon to completely cover. Serve the pan-roasted carrots and yoghurt dressing alongside the salmon, along with more dukkah for sprinkling. Garnish with fresh coriander.


Make-Ahead: The dukkah can be made up to 2 weeks ahead. Store airtight at room temperature.

  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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