Pan Roasted Salmon, Dukkah & Beet Creme Fraiche
Tender fresh salmon fillets, pan-roasted with DawnzNutz roasted mixture including coriander seed, nuts, cumin seeds, salt and black pepper, complemented with the creme fraiche, beetroot powder and lemon juice that stud each creamy bite. A simple stunner, easy on the eyes and the heart.
- Skin on Salmon filets, 5 oz each · 4
- Salt · 2 teaspoons
- Neutral Oil · 2 tablespoons
- DawnzNutz · 1/2 cup
- Creme Fraiche · 1/2 cup
- Beetroot Powder · 2 tablespoons
- Lemon Juice · 1 teaspoon
- Dill · 4 Sprigs
In a small bowl, mix together the creme fraiche, beetroot powder, lemon juice and salt, set aside and chill.
Preheat oven to 400 degrees. Salt the salmon pieces and coat in the dukka, leaving the skin uncoated.
Heat an oven safe, heavy bottomed skillet on medium heat, and add 1/2 of the oil.
Place the salmon in the pan skin side down and don’t touch. Let the salmon brown 3-5 minutes.
Place skillet in the oven and cook until fish just flakes but is still translucent in the center- 125-130 degrees.
Plate the salmon skin side up with the creme fruit and garnish with the dill.
NOTES: Dukkah is one of those foods you look at and think, "How on earth can that taste good?" Once sampled it is weirdly addictive and absolutely yummy. Dukkah is traditionally a wonderful Egyptian spice blend which we carry as Herbies Dukkah but we also produce our own called "DawnzNutz". This particular Aussie version is Dawn Williamson's family recipe and is "a very personal and individual mixture," that bears the trace of those who pound their heart and soul into it.