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Dukkah Salmon with Beetroot Pickles

dukkah salmon with beetroot pickles



1 red onion, thinly sliced

1 beetroot, peeled, cut into matchsticks

¼ C red wine vinegar

2 t sugar

2 t salt

3 T dukkah

4 x pinboned salmon portions, skin on

120g baby rocket

1 fennel bulb, finely shaved, fronds reserved

¼ C extra virgin olive oil

Salt & pepper



  1. Combine onion, beetroot, vinegar, sugar and salt in a medium bowl. Set aside for 10 mins to soften.
  2. Place dukkah on a plate. Add the salmon. Turn to coat. Heat a non-stick frying pan over medium heat. Cook salmon for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Combine rocket and fennel in a large bowl. Drain beetroot mixture, reserving 2 T of the vinegar mixture. Add the reserved vinegar mixture to a jug with the oil. Whisk to combine and season. Drizzle over salad and gently toss to combine.
  4. Divide the salmon and salad among serving plates. Top with the beetroot mixture. Sprinkle with reserved fennel fronds to serve.


Serves 4.

Recipe adapted from


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