A quick and easy yet impressive mid week dinner. This dish mixes cuisines a bit with middle eastern dukkah and Greek tzatziki but the flavours work really well. Give it a try!
Salmon with dukkah crust, crispy kale & tzatziki
2 salmon fillets, skin on
2 tablespoons dukkah
2 tablespoons olive oil
1 tablespoon sesame seeds
½ cup Greek yoghurt
1 garlic glove
Small handful mint
½ cucumber, peeled and finely chopped
½ lemon cut into wedges
Salt and pepper
Pre-heat oven to 180° celsius.
To make the tzatziki, combine the Greek yoghurt, garlic, mint, cucumber and 1 tablespoon of olive oil in a small bowl. Put in the fridge while you prep the salmon and kale.
Place the salmon, skin down, on a baking tray lined with lightly oiled foil. Sprinkle 1 tablespoon of dukkah over each salmon fillet and gently pat the mix onto the fillet so that it stays in place. Place in the oven and bake for 15 minutes.
Place the kale in a large bowl and mix in 1 tablespoon of olive oil and the sesame seeds. Season well with salt and pepper. Spread out on a large tray and bake for 7 minutes. Then remove from the oven and toss. Cook for a further 7 minutes until crispy.
Remove the salmon and kale from the oven once cooked. Serve with tzatziki and a squeeze of lemon.
You can use store bought dukkah, but homemade tastes better. You can keep any unused dukkah in the freezer for a couple of months.