KVO Dukkah Crusted Salmon
Ingredients
- 1 kg fillet of salmon (leave the side whole, or slice into individual portions)
- 1 tbsp KVO Chef’s Choice Extra Virgin Olive Oil
- 1 tsp fresh orange zest
- 2 tbsp freshly squeezed orange juice
- 1 tsp Dijon mustard
- 2 tbsp Kangaroo Valley Kindred Spirits Classic Dukkah
Method
- Pre-heat oven to 180 degrees Celsius.
- Arrange salmon, skin side down on a baking tray.
- In a small bowl, combine the olive oil, orange zest, orange juice and Dijon mustard.
- Whisk to combine.
- Glaze the fish with the orange and olive oil mixture.
- Sprinkle the fish with dukkah, evenly coating it.
- Bake for 10-15 minutes, depending on the thickness of the fillet and desired doneness.
- Serve on a bed of couscous with steamed green beans and zucchini.