Recipes
Egyptian Crusted Salmon with Couscous
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Egyptian Dukkah
Discover The Recipe
Middle Eastern cuisine has become mainstream in many cities across the globe with good reason. Egypt, as part of East and North Africa as well as the Mediterranean and Middle East, sits at a unique crossroads of cultures, flavors, and ingredients. This recipe for Egyptian Crusted Salmon with Couscous, is spiced with a typical Egyptian blend that perfectly incapsulates the fusion of flavors that have traversed Egypt for millennia. Dukkah (pronounced "Do-kah"), is the most popular table-side and street condiment in Egypt.
Similar to the better known Za'atar, Dukkah has a blend of herbs, spices, and salt that is delightful to sprinkle over hummus, flatbread, stews, and meats. The major difference between Zaatar and Dukkah is that Dukkah is always blended with roasted nuts, in particular hazelnuts or pistachios. Using our recipe and spices, you can whip up a batch of fresh, aromatic Dukkah to use as a crust on salmon for a lovely break from the norm. Or use Dukkah on over roasted veggies, stews, hummus or even avocado toast.
Ingredients
Dukkah Crusted Salmon:
1/3 cup roasted hazelnuts (skin removed) or pistachios
2 Tbsp of Piquant Post Egyptian Dukkah spice blend
salt & pepper to taste (optional)
1 tsp of olive (or vegetable) oil
lemon wedges for garnish (optional)
Roasted Vegetable Couscous:
1 cup Pearl (Israeli-style) couscous
1 small zucchini, cut into 1/2" cubes
1/2 red or yellow bell pepper, cut into 1/2" cubes
salt & pepper to taste (optional)
1 lemon, juiced (~1 Tbsp)
1 Tbsp olive oil
2 Tbsp Italian parsley for garnish, chopped
Lemon Chive Yogurt:
1/2 cup plain greek yogurt
1/2 lemon, zest + juice
1 small garlic clove, minced
2 Tbsp of chives, diced
Notes
Make the dukkah using a food processor to chop the nuts. Pulse the machine to reach the desired consistency. However, you don't want to over-process the nuts into a paste.
If you don't have a food processor, you can hand chop the nuts or try gently crushing them with a rolling pin under parchment or wax paper. You can also buy pre-chopped nuts.
Making the lemon chive yogurt topping is worth the extra effort! Make a larger batch and it can store a few days in the fridge for future use.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Preheat oven to 425 and prep fresh ingredients. Toss. Toss zucchini and bell pepper in 1 tbsp of oil and place on baking sheet. Roast for 15 mins. Set aside.
Add nuts and Dukkah spice to a food processor. Pulse for 10-30 secs or until nuts are mostly chopped. Season fish with salt & pepper then drizzle each filet with oil and rub over top. Place ~ 1 tbsp of dukkah nut blend on each filet. Place fish on lined baking sheet and then in oven. Bake for ~20 mins or until done.
While salmon is baking, heat 1.5 cups of water in a saucepan. When boiling, add couscous, cover, and lower heat to Low. Simmer for 15 mins until done. Remove from heat and add roasted veggies, 1 tbsp oil, lemon juice, and parsley. Toss and fluff with a fork.
In a small bowl, combine all Lemon Chive Yogurt ingredients. Stir to mix. Serve salmon over a bed of couscous and top with a dallop of lemon yogurt.
Alternatives & Substitutions
Dukkah is a wonderful table condiment. Make extra to keep on hand to experiment.
Use the versatile Dukkah blend anywhere you want a savory, nutty crunch. try on popcorn, roasted meats, seafood, salads, soups, stews, toss with any roasted veggies (like roasted cauliflower!), or sprinkle over hummus.
Try using Piquant Post Dukkah spice in our Dukkah Spiced Yogurt and Chicken, Dukkah Spiced Lamb Chops and vegan Dukkah Cauliflower or Flatbread Pizza with Dukkah, Carrots and Vegan Yogurt, and Dukkah Crusted Pork Chops with Watermelon Salad recipes.
Jazz up your avocado toast with Dukkah for a unique home brunch dish. Or, toss a but of Dukkah with a winter citrus salad for a delightful and exotic change.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Egyptian Crusted Salmon with Couscous
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Egyptian Dukkah
Ingredients
Dukkah Crusted Salmon:
1/3 cup roasted hazelnuts (skin removed) or pistachios
2 Tbsp of Piquant Post Egyptian Dukkah spice blend
salt & pepper to taste (optional)
1 tsp of olive (or vegetable) oil
lemon wedges for garnish (optional)
Roasted Vegetable Couscous:
1 cup Pearl (Israeli-style) couscous
1 small zucchini, cut into 1/2" cubes
1/2 red or yellow bell pepper, cut into 1/2" cubes
salt & pepper to taste (optional)
1 lemon, juiced (~1 Tbsp)
1 Tbsp olive oil
2 Tbsp Italian parsley for garnish, chopped
Lemon Chive Yogurt:
1/2 cup plain greek yogurt
1/2 lemon, zest + juice
1 small garlic clove, minced
2 Tbsp of chives, diced
Instructions
Preheat oven to 425 and prep fresh ingredients. Toss. Toss zucchini and bell pepper in 1 tbsp of oil and place on baking sheet. Roast for 15 mins. Set aside.
Add nuts and Dukkah spice to a food processor. Pulse for 10-30 secs or until nuts are mostly chopped. Season fish with salt & pepper then drizzle each filet with oil and rub over top. Place ~ 1 tbsp of dukkah nut blend on each filet. Place fish on lined baking sheet and then in oven. Bake for ~20 mins or until done.
While salmon is baking, heat 1.5 cups of water in a saucepan. When boiling, add couscous, cover, and lower heat to Low. Simmer for 15 mins until done. Remove from heat and add roasted veggies, 1 tbsp oil, lemon juice, and parsley. Toss and fluff with a fork.
In a small bowl, combine all Lemon Chive Yogurt ingredients. Stir to mix. Serve salmon over a bed of couscous and top with a dallop of lemon yogurt.
Notes
Make the dukkah using a food processor to chop the nuts. Pulse the machine to reach the desired consistency. However, you don't want to over-process the nuts into a paste.
If you don't have a food processor, you can hand chop the nuts or try gently crushing them with a rolling pin under parchment or wax paper. You can also buy pre-chopped nuts.
Making the lemon chive yogurt topping is worth the extra effort! Make a larger batch and it can store a few days in the fridge for future use.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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