Baked Salmon Fillets with Dukkah Crust, Crispy Kale & Tzatziki
Recipe author: Emily Turnbull
Prep time: 10 minutes
Cooking time: 15 minutes
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.
Recipe provided by energisewithemily.com