Baked Salmon with Asian Peanut Dukkah and Salad

Baked Salmon with Asian Peanut Dukkah and Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 24, 2019.



  • 1 cup jasmine rice
  • 1½ cups boiling water


  • ½ capsicum
  • 1 baby bok choy
  • ½ telegraph cucumber
  • ½ Tbsp sweet chilli sauce


  • 1 pack salmon fillet
  • ½ Tbsp From My Kitchen Asian peanut dukkah

To Serve

  • 1 pack Thai dressing
  • Remaining From My Kitchen Asian peanut dukkah
  • Pinch of chilli flakes (optional)

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook rice Preheat oven to 220°C. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep salad Thinly slice capsicum and bok choy; cut cucumber in half lengthways and thinly slice. Add to a bowl along with sweet chilli sauce and a drizzle of vinegar and olive oil. Season.
  3. Prep salmon Pat salmon dry and remove any pin bones. Place salmon on a lined oven tray and season with salt. Sprinkle over first measure of Asian peanut dukkah.
  4. Bake salmon in oven for about 8 minutes, for medium-rare, or until cooked to your liking.
  5. Serve rice topped with crispy salmon, salad, dressing and a sprinkle of dukkah and chilli flakes.