Dukkah is Middle Eastern nut and spice blend primarily dip bread. The bread is basted or dipped in oil and then into the dukkah. Recipes vary widely but the nuts are usually hazelnut, pistachio, and/or almonds. The spices can include sesame, coriander, cumin, fennel and anise seeds, black peppercorns, mint, and slat as well as many others I’m sure.
Dukkah caught my eye while I was trolling the aisles of my local Trader Joe’s. It looked yummy and the ladies at checkout had great things (and ways to use it) about it. I had a few misgivings once I got it home and looked at the ingredient list. Trader Joe’s dukkah includes almonds, sesame seeds, fennel seeds, coriander, anise seeds, and kosher salt. I don’t care for fennel or anise, it’s a black licorice thing, don’t like it. Somehow I managed to put away quite a bit more bread than I had intended to when I used it as a dip though. It’s rather addictive! The fennel and anise don’t overwhelm and have a definite role in the background.
I can’t wait to try it on other recipes! The salmon was quite tasty but I like the idea of using it with chicken or grilled steak and I’m sure it would be great as a topping for veggies. There are many recipes out there for making your own dukkah; it doesn’t seem to be too hard; although, you’ll probably want to make sure you have a food processor.
Orange Salmon with Dukkah
2 salmon fillets about 3 oz. each
juice of 1 orange
1 Tbsp. olive oil
Dash garlic salt
2 Tbsp. Dukkah
Combine the orange juice, olive oil and garlic salt in an oven proof nonreactive pan just large enough for the salmon. Lay the salmon flesh side down in the marinade (the skin side should be facing you when it’s in the pan). Let it marinate for 20-30 minutes.
Spread the dukkah on a plate. Remove the salmon from the marinade and press the flesh side (not the skin side) of the fillet into the dukkah. Return the salmon to the pan, skin side down (the flesh side with the dukkah should be facing you). Bake, uncovered, for 10-15 minutes or until salmon is cooked through.
Place the spinach on the plate, top with the salmon, and then drizzle the pan juices over the salmon and spinach. Enjoy!