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Dukkah salmon on rice and quinoa with kale and beetroot
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious and nutritious Dukkah salmon served on a bed of rice and quinoa, created with love from taste.com.au and SunRice.
Ingredients:
  • 1 bunch baby beetroot, leaves trimmed
  • 300g rice and quinoa
  • 4 (about 150g each) salmon fillets, skin on
  • 62.50 ml almond dukkah
  • 18.20 gm olive oil, extra to serve
  • 150g baby kale
  • 100g labne, coarsely chopped
  • 62.50 ml baby mint leaves
  • 62.50 ml coriander leaves
Instructions:
  • Preheat your oven to 180C. Wrap each beetroot in foil and place them on a baking tray. Bake for 45 minutes or until they are tender. Allow them to cool slightly, then peel and quarter the beetroots. Set aside.
  • Prepare the rice according to the package instructions, then cover it to keep it warm.
  • Coat each salmon fillet generously with 2 tablespoons of fragrant dukkah. Heat half of the oil in a spacious non-stick pan over medium heat. Sear salmon for 3 minutes on each side for a perfect medium doneness, or adjust based on your preference. Place the cooked salmon on a plate and tent with foil. Let it rest for 5 minutes before serving.
  • In a large frying pan, heat the remaining oil over high heat. Add the kale and cook, tossing, for 2 minutes until it wilts. Add the rice and quinoa, cook for another 2 minutes until well combined. Remove from heat and season with salt and pepper. Arrange the rice on serving plates, top with beetroot, labne, mint, coriander, salmon, remaining dukkah, and a drizzle of olive oil. Serve immediately.

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