Sweet Dukkah
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August 2009



Product Reviews / Main Nibbles / Salts & Seasonings

Dukkah Recipes

Page 6b: Recipes For Salmon & Prawn Dishes With Dukkah


These recipes were developed by Chef Donna Dockins, creator of Oregon Dukkah. This is the third of three pages of main dishes. Click on the black links below to visit other pages.

Recipes: Main Dishes With Dukkah

If you cannot obtain Oregon Dukkah, you can make your own dukkah from the dukkah recipe, seasoning it appropriately.


Grilled Salmon Crusted With Sweet Dukkah

Serves 4.



  1. Rinse and pat dry salmon fillet. Coat both sides of fillet light with olive oil.
  2. Sprinkle flesh side with salt and pepper; pat dukkah.
    Place fillet on heated grill, skin side down and close grill. Grill until fish is
    cooked through.

Grilled Salmon With Zesty Honey Glaze

Serves 4.



  1. Heat grill. Rub both sides of the fillet lightly with olive oil. Sprinkle lightly with salt and pepper.
  2. Mix honey and dukkah, adding dukkah to taste, in a small bowl.
  3. When grill is hot, place fillet on the grate. Just before the salmon is done, dollop the honey-dukkah mixture onto the salmon. Close the grill for about 2 minutes allowing honey to glaze the salmon.
  4. Remove from grill and serve.


Prawns With Smoky Hot Dukkah

Smoky Oregon DukkahServes 4.


  • 3/4 pounds peeled cooked prawns with
    tail shells intact
  • 1/2 cup good quality mayonnaise
  • 1 tablespoon fresh lime juice
  • 4-6 tablespoons Smoky Hot Oregon
  • 1 lemon, cut into wedges


  1. Combine mayonnaise and lime juice
    in a small bowl. Place dukkah in
    another small bowl.
  2. Platter the prawns with the lemon wedges.
  3. To serve dip prawns into lime mayonnaise and then into dukkah.


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