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Nutrition Facts
Serving Size 120 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 780 mg 33%
Total Carbohydrate 7 g 2%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 22 g
Vitamin A 5% Iron 15%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Dukkah Crusted Salmon

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

8 Oz natural hazelnuts
1 1/2 Tbsp toasted sesame seeds
1 Tbsp Adams Reserve Za'atar Seasoning
2 Tsp cumin
2 Tsp coriander
2 Tsp kosher salt, plus more as needed to taste
1 Tsp black pepper
1 Lb salmon
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Preheat oven to 350ºF.
Place hazelnuts on a sheet pan lined with parchment paper, roast for 10 to 12 minutes or until just browned and fragrant, cool completely. Rub off any dark skin still left on hazelnuts and discard skins.
In a food processor place hazelnuts, sesame seeds, za'atar, cumin, coriander and salt and pepper. Pulse to combine but do not over pulse and make paste, you are looking for breadcrumb consistency.
Place salmon on a sheet pan lined with parchment paper, add a layer of dukkah and pat to ensure adhesion. Bake 12 to 15 minutes or until fully cooked.
Season to taste as needed. Store dukkah in an airtight container on the counter, it will keep for at least 2 weeks. Dukkah is also great on salads.


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