- 1 cup whole almonds, very coarsely chopped
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 3 tablespoons whole coriander seeds
- 1 1/2 tablespoons of cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon whole peppercorns, crushed slightly if using a food processor
- 1 1/2 teaspoon sea salt
- 1 teaspoon brown mustard seeds
- Healthy pinch of cayenne pepper
- Put all ingredients, except cayenne pepper, in heavy skillet and toast gently. Shake the pan or stir spices to toast them evenly, being careful not to burn them. You want them to release their aroma. I used the sesame seeds as an indicator and let them get just light brown since the mixture will continue cooking when you remove it from the heat.
- Once it is lightly toasted, pour ingredients into the food processor fitted with the steel knife or another dish to stop them cooking. Add cayenne pepper and cool.
- Process mixture by pulsing until the ingredients are crushed like coarse bread crumbs or grind them with a mortar and pestle.
To Crust Salmon
Dip salmon fillet in olive oil. Place salmon, skin side down, in a frying pan or baking tray and carefully put the dukkah on top. Drizzle or spray with more olive oil. Put pan over a hot flame or in a 400° oven; cook for 5 minutes and then broil on top until dukkah is browned.