Dukkah Salmon with Eggplant and Kale

I discovered this recipe last weekend when I cleaned out the fridge and was due to make lunch.. I found some kale – the kale was still nice and green but a few leaves were a bit withered – so it needed to be used, also a salmon fillet was to be consumed and an eggplant that was in the fridge for a while…

I also went through my spice drawer to find a perfect blend or spice to use with the fish and I found a mix that I recently bought and wanted to try – DUKKAH:

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it smells amazing when you open it (almost like a free trip to southern Africa with your eyes closed..) and it suggests to dip bread in olive oil and then in the Dukkah mix.

This spice blend originated in Egypt and was the bread seasoning after baking.. The main ingredients are herbs, nuts and spices. This is the very affordable Trader Joe’s version, but it is usually found in bigger grocery stores with a well sorted international section.


Dukkah Salmon with Eggplant and Kale

feeds: 4 – prep time: 5 min – cook time: 20 min

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1 pound fresh salmon fillet

1 Eggplant

1 bunch of curly kale (remove stem and cut roughly)

Dukkah spice mix



1 clove of garlic (minced)

olive oil or your preferred high heat oil (avocado, sunflower, canola, peanut, coconut…)

heat up your oven to 400F

find a skillet that can be transferred to the oven and heat up the olive oil – I use a cast iron but a stainless steel is fine too – !!this is a stove to oven recipe so please do not use a non stick pan or any pan with plastic handles!!

Cut the eggplant in chunky squares and fry it with the garlic in your skillet – 1 minute

Push it to the side and add the salmon with the skin down to your pan – put 2 tbsp of Dukkah on top of the salmon (or as much as you need to lightly cover the salmon with it) press it down a bit and spray with oil

add the kale all around and push it around the eggplants – salt the veggies (go easy on the salmon as depending on which Dukkah you bought it may already have salt in it)

transfer to the oven and bake for 17-20 minutes until the kale started browning on the edges and the salmon is cook through

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enjoy with some Couscous, Rice or Quinoa


One comment

  1. B3 · January 11, 2017

    Looks DELISH!

    Liked by 1 person

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