Dukkah-baked salmon with herby salsa: Miss Polly’s Kitchen

Courtesy of Miss Polly’s Kitchen
Serves 4-5, as a main


3 Tbsp dukkah
2 Tbsp lime juice
1 heaped Tbsp honey
1 tsp cumin seeds
2 garlic cloves minced
1 kg (2 lb 4 oz) side boneless, skinless salmon

Herby Salsa

Juice of 1 juicy lime
1 tsp sugar
2 Tbsp pickled jalapeños – finely diced
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives


Preheat the oven to 200°C fan bake. Mix the dukkah, lime juice, honey, cumin seeds and garlic in a small bowl.

Place the salmon skin-side down on a lined baking tray. Spoon the dukkah mixture over the salmon. Season with salt and cracked pepper.

Bake for roughly 16 minutes (the cook time will vary depending on the thickness of the salmon).

While the salmon is cooking, make the Herby Salsa. Whisk the lime juice and sugar in a bowl, then add the jalapeños, parsley, dill and chives. Season with salt and cracked pepper. Set aside. Once the salmon is cooked, gently lift it onto a serving platter and spoon the salsa over the top.

Images and text from Miss Polly’s Kitchen by Polly Markus, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $45.00.

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