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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.

Ingredients

• 1-1/2 pounds salmon fillet, skin on and boned
• 4-6 tablespoons Sweet Oregon Dukkah
• Extra-virgin olive oil
• Salt and pepper

Preparation

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.

Ingredients

• 1-1/4 to 1-1/2 pounds of boneless salmon fillet with skin on
• 1/3 cup of mild honey
• 2-4 tablespoons of Zesty Oregon Dukkah
• Olive oil
• Salt and pepper

Preparation

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

Serves 4.

Ingredients

• 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
  Dukkah
• 1 lemon, cut into wedges

Preparation

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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