Baked Haloumi & Dukkah Crusted Salmon
Salty haloumi mixed with Australian bush dukkah blend is a perfect crispy coasting for salmon. The high melting point of haloumi keeps the cheese firm when baking at a high heat. Served with a quick side of cous cous, veg and a zingy lemon dressing to bring it all together.
Serves 4
Effort: Moderate
Prep: 10mins
Cook: 20mins
Ingredients
4 Salmon fillets, skin on
200g Haloumi, grated
1 Packet Gourmet Spice Blend Dukkah
2 Lemons
1 Cup whole egg mayonnaise
1 Bunch Broccolini
1 Cup Cous Cous
1/2 Tsp garlic powder
1 Zucchini, sliced
1 Red onion, sliced
1 Bunch of parsley, chopped
Method
Preheat oven to 220c/ 200c fan/ 425°F. Place the packet of dukkah (reserving 1 tbsp for later) and haloumi in a large bowl and mix to combine. Brush the fish with half of the mayonnaise and press to coat into the crumb mixture.
Slice one lemon into rounds and arrange on a large piece of foil on a tray & place coated salmon on top. Arrange broccolini around the salmon, drizzle with olive oil and season with salt & pepper lightly (remember the haloumi is already salty). Bake in the oven for 15-20mins depending on thickness of your salmon fillets.
While the salmon is cooking, stir the remaining dukkah & garlic powder through the dry couscous and prepare it to packet instructions and season. Char the vegetables lightly on a griddle pan and toss through the couscous with the chopped parsley - saving a little parsley to serve.
Whisk the remaining mayonnaise with the juice of the other lemon to make a zingy dressing.
Place Salmon and broccolini on top of cous cous to serve. Drizzle with lemon dressing and parsley.
Hints & tips
We use Salmon in this recipe but any firm white fish such as snapper would also work.
For a different side dish - try baked sweet potatoes.
