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Salmon Dukkah in Blood Orange Sauce

“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

  • 1Tbl salt

  • 4oz spinach

  • 1 garlic clove, small, minced

  • 1tsp Lemon Juice (LJ)

  • 1tsp extra virgin olive oil

  • 1tsp salt

  • 4oz white wine

  • 4oz red wine

  • ¼C blood orange juice

  • Blood orange, segmented

  • 1lb butter, cold, cut

  • Salt and pepper to taste


  1. Season salmon portions in Dukkah and salt.

  2. Heat heavy skillet until very hot.

  3. Turn heat to medium high

  4. Add oil and salmon.

  5. Sauté until golden brown and turn over (about three minutes).

  6. Continue to cook until desired temp (medium rare).

  7. Allow to rest 2 minutes.

  8. Segment orange and remove membranes.


  1. Sauté spinach in 1tsp olive oil, garlic & few drops lemon juice.

  2. Cook until slightly wilted

  3. S&P to taste.


  1. Combine red wine, white wine & blood orange juice

  2. Reduce on medium heat until slightly syrupy

  3. Turn heat to high and whisk constantly while adding 1Tbl butter.

  4. Whisk until melted and repeat until all butter is incorporated.

  5. Remove from heat.

  6. Season to taste with salt & white pepper.

  7. Use immediately.


  1. Spoon 2Tbl of sauce on plate

  2. Mound with greens

  3. Place salmon on top

  4. Garnish with orange segments

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