Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 2

Prep time: 10 mins

Cooking time: 15 mins


  • 2 tbsp coconut oil
  • 2 fillets salmon (skin on)
  • ½ cup pecans
  • ½ cup almonds
  • 2 tbsp pepitas
  • 3 tbsp coriander seed
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds 
  • 3 tbsp sesame seeds 
  • 1 tbsp smoked paprika powder
  • 1 tsp pink rock salt
  • 1 tsp ground black pepper


  • In frying pan, dry roast pecans, almonds and pepitas, (3-4 minutes).
  • Place into blender, do not blend yet.
  • In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds and sesame seeds for about 2 minutes and add to the blender.
  • Pulse the blender twice, do not over blend as it needs to be chunky, not powder.
  • Add paprika, salt and pepper, and pulse blender once more.
  • Keep in an airtight jar once cooled.
  • Place 1 tbsp dukka onto a plate, and press firmly onto the salmon (not skin side).
  • Heat coconut oil in frying pan and cook (skin side down) until crisp, 3-5 minutes, then turn gently and cook a further 2-3 minutes until to your liking.
  • Serve hot with salad or vegetables of choice.



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