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Dukkah-Spiced Salmon with Lemony Couscous
Dukkah-Spiced Salmon with Lemony Couscous
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and fancy salmon with dukkah crust, mint yogurt sauce, and lemon couscous - a perfect match.
Ingredients:
  • For the mint yogurt sauce
  • 1 cup whole milk plain yogurt
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup minced fresh mint leaves
  • 1/4 teaspoon kosher salt, plus more to taste
  • Pinch freshly ground black pepper
  • For the pearl couscous
  • 1 1/2 cups water
  • 1 1/2 tablespoons olive oil
  • 1 (1-inch) cinnamon stick
  • 1 to 2 dried bay leaves
  • 1 small shallot, diced (about 2 tablespoons)
  • 1 cup dried pearl couscous
  • 1/4 cup golden raisins
  • 1/2 teaspoon kosher salt
  • Zest from one lemon (about 1 1/2 tablespoons)
  • 1 1/2 tablespoons fresh lemon juice
  • For the salmon
  • 4 (6-ounce) skin-on salmon fillets (about 1 1/2 pounds total)
  • 1/3 cup store-bought or  homemade dukkah
Instructions:
  • Prepare the yogurt sauce by mixing yogurt, olive oil, lemon juice, mint, salt, and black pepper in a bowl. Adjust seasoning to taste with more salt and black pepper. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Bring the water to a boil: In a small pot over high heat, add the water, cover the pot, and bring it to a simmer for cooking the couscous later.
  • Prepare the couscous: Heat oil in a medium (10-inch) pan over medium heat, then add cinnamon stick and bay leaves. Sizzle and let them change color for 10 to 12 seconds. Add shallots and cook for 2 to 3 minutes until translucent, stirring occasionally.
  • Stir in the couscous and raisins, toasting for 3 to 4 minutes. Incorporate the salt, lemon zest, and boiled water. Bring to a boil, then reduce to a simmer, cover, and cook for 7 to 8 minutes until couscous is slightly undercooked.
  • Uncover the couscous, stir in the lemon juice, cover again, and cook for an additional 5 to 7 minutes.
  • Preheat the oven to 400°F to achieve a perfectly well-done salmon after pan-searing.
  • Prepare the salmon: Dry the salmon with a paper towel. Season both sides with salt and press dukkah onto the skinless side, securing it by gently pressing with your hands.
  • Sear the salmon: Heat oil in a large skillet over medium-high heat. Place salmon skin side-down and cook for 3 to 4 minutes until crispy. Carefully flip with a spatula and cook for an additional 3 to 4 minutes for medium-rare doneness. For a well-done but juicy salmon, roast in a preheated oven for 3 minutes.
  • To serve, plate the salmon and accompany it with mint yogurt sauce and lemony couscous.

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