Matcha gives the fish great lift and adds an amazing bright light green colour.

DUKKAH CRUSTED SALMON Recipe card_HiRes 1.jpg

Serves 4

Prep time: 15 minutes | Cooking time: 20 minutes – GF, DF, P

What you need:

  • ¼ teaspoon pink Himalayan salt
  • 4 piece salmon fillet, about xx g each, skin on and pin-boned
  • 1 teaspoon coconut oil
  • 3 ways mash, to serve (see page x)


  • (½ cup) raw hazelnuts, chopped
  • (½ cup) pistachios, peeled and chopped
  • 1 tablespoon cumin seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon Matcha green tea powder


  1. To make the dukkah, preheat the oven to 150˚C. Place all the ingredients except the matcha powder into a blender and blitz until coarsely chopped. Spread over a baking tray and bake for 10 minutes or until xxx. Remove from the oven and let cool, then stir through the matcha powder.
  2. Place the salmon, flesh side up on a plate. Spread a thin layer/1 tablespoon ? dukkah over the top of each piece to cover evenly.
  3. Heat the coconut oil in a large non-stick? Frying pan over high heat. Place the salmon, dukkah-side down and cook for 2 minutes or until xxx. Turn and cook for 10 minutes or until. The cooking time will vary depending on the thickness of the fish. Remove from the pan, stand for 2-3 minutes to rest, then serve with 3 ways mash.

Note: The dukkah recipe will make about 1 cup which is more than you will need for this recipes, but it keeps well in an airtight container in the fridge for up to 2 months. Use it for a crust on meat or fish, or simply serve dukkah with sourdough and extra virgin olive oil for dipping when entertaining.

Nutritional information: Matcha is powdered green tea and is high in ORAC antioxidant count. It’s a great pick me up with a slow release of caffeine and it also contains theanine which creates a focusing and calming effect on the body. It’s perfect for lunch on a busy day.


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