Salmon Dukkah in Blood Orange Sauce
Updated: Apr 18
“This became one of my signature dishes at The Silk Road after serving it a benefit dinner; beautiful balance between Northwest cuisine mixed with Egyptian spice, tart orange, and the richness of beurre blanc. Being from the Northwest I learned at a young age how to filet and cook salmon, and appreciate it's richness; preferably fresh sockeye or king salmon. Cut the fish at the angle, increasing the surface area, allowing a crust to form with the Dukkah. And if you're like me, leave the skin on, and make sure it get's really crispy! The blood orange sauce will break easily if not held at the right temperature; so use it fast! “ ~Chef Abraham Risho
4 6oz Sockeye salmon filet
4Tbl extra virgin olive oil
1 garlic clove, small, minced
1tsp Lemon Juice (LJ)
1tsp extra virgin olive oil
4oz white wine
4oz red wine
¼C blood orange juice
Blood orange, segmented
1lb butter, cold, cut
Salt and pepper to taste
Season salmon portions in Dukkah and salt.
Heat heavy skillet until very hot.
Turn heat to medium high
Add oil and salmon.
Sauté until golden brown and turn over (about three minutes).
Continue to cook until desired temp (medium rare).
Allow to rest 2 minutes.
Segment orange and remove membranes.
Sauté spinach in 1tsp olive oil, garlic & few drops lemon juice.
Cook until slightly wilted
S&P to taste.
Combine red wine, white wine & blood orange juice
Reduce on medium heat until slightly syrupy
Turn heat to high and whisk constantly while adding 1Tbl butter.
Whisk until melted and repeat until all butter is incorporated.
Remove from heat.
Season to taste with salt & white pepper.
Spoon 2Tbl of sauce on plate
Mound with greens
Place salmon on top
Garnish with orange segments