Roasted Salmon Recipe with Dukkah and Cucumber Salad

Dukkah-crusted salmon with cucumber and chilli salad

  • serves 4
  • Easy

This delicious dukkah-crusted salmon with cucumber and chilli salad is really easy to prepare and will be on the dinner table in less than 30 minutes - perfect for a quick midweek meal.


Recipe taken from Life in Balance by Donna Hay (£18.99, Fourth Estate)



  • puffed amaranth 75g or use 35g raw
  • dukkah spice blend 2 tbsp
  • sea salt flakes 1 tsp
  • skinless salmon fillets 4 x 200g
  • eggs 2, lightly beaten
  • extra-virgin olive oil
  • green chilli 1 long, thinly sliced
  • lime juice 4 tbsp
  • garlic 1 clove, crushed
  • coriander chopped to make 2 tbsp
  • pea shoots 50g
  • Lebanese cucumbers 2, thinly sliced
  • chervil sprigs to serve, optional


  • Step 1

    Put the puffed amaranth, dukkah and salt on a small tray and toss to combine.

  • Step 2

    Dip each salmon fillet in the egg and press into the dukkah mixture to coat.

  • Step 3

    Heat 2 tbsp oil in a large non-stick frying pan over a medium heat. Cook the salmon, turning once or twice, for 10-12 minutes or until cooked and the crumb is golden.

  • Step 4

    Put the chilli, another 4 tbsp oil, lime juice, garlic, coriander, salt and pepper in a medium bowl and whisk to combine. Add the pea shoots and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil, to serve.

Nutritional Information

  • Kcals 614
  • Fat 41.3g
  • Saturates 7.5g
  • Carbs 8g
  • Sugars 1.1g
  • Fibre 3.3g
  • Protein 50.9g
  • Salt 1.6g