Salmon is a nutrient powerhouse. Not only is it so delicious, but its health benefits are seemingly endless. The omega-3 fatty acids can help support brain function by improving memory and eye health, it’s great for your skin, hair and nails, and it’s a great source for iron and vitamin D.

There are so many ways you can cook salmon, including this awesome dukkah-crusted dish. With a hit of spice and zest, it’s the best summer meal!

Cooking: 15 minutes
Serves: 4

8 cherry tomatoes
3 tbsp flat leaf parsley
¼ cup mint
2 garlic cloves
1 cup cooked cous cous
1 tbsp raw sugar
1 lemon, juice
Pinch sea salt and cracked black pepper
1 tbsp dried cranberries
½ cup rice bran oil
½ cup creme fraiche
3 tbsp sumac
1 lime, zest only
¼ cup canola oil
200g dukkah
4 200g Huon Salmon portions
¼ cup sliced preserved lemon


1. Roughly chop cherry tomatoes and flat leaf parsley, tear mint leaves and crush garlic.

2. Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper, cranberries and rice bran oil and refrigerate.

3. Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate

4. Lightly coat each portion in Canola oil and then completely cover each in Dukkah.

5. Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each salmon steak into the pan Dukkah side down, reduce the heat and cook for approx. 1minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.

6. Plate up with salad and preserved lemon slices. Serve creme fraiche dressing separately or drizzle over the salad and salmon.

Images and recipe courtesy of Huon Salmon