Dukkah Crusted Salmon

Light and fresh... perfect for a Spring lunch or dinner!

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes


  • 4 Salmon Fillets (skinless)
  • 1/4 cup Bush Tucker Dukkah
  • Agrumato Lemon Lime Olive Oil
  • RG Extra Virgin Olive Oil (EVOO)
  • Steamed “in season” Greens
  • Handful Baby Spinach and Rocket
  • Basil Garlic Pesto Dressing


  1. Sprinkle salmon fillets with Dukkah and press to coat.
  2. Prepare the salad by blanching “in season” green vegetables, strain and drizzle with a dash of Yarrawonga Gold EVOO.
  3. Wash a handful of spinach & rocket and place onto a plate, add the “greens”, and drizzle with Pesto Dressing.
  4. Heat a large non-stick frying pan over medium-high heat with around 1/3 cup of Agrumato Lemon Lime Olive Oil. Add salmon to hot frypan and cook for 1-2 minutes each side.
  5. Place cooked salmon onto greens, drizzle with Agrumato Lemon Lime Olive Oil and enjoy!

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