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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 24 Annie and Jason: Dukkah Crusted Salmon with Green Leaves and Roasted Beetroot

Be a star in the kitchen with all the amazing recipes from TV 2's My Kitchen Rules

Prep: 25 mins

Cook: 45 mins

Serves: 4



  • 4 baby beetroot, trimmed
  • 3 tbs olive oil
  • 1 tbs lemon juice
  • Salt and pepper, to season
  • 50g baby rocket leaves
  • 50g baby spinach
  • 1 small red onion, finely chopped
  • 4 x 150g skinless salmon fillets
  • 50g goat’s cheese, crumbled, to serve


  • 3 tbs coriander seeds
  • 2 tbs cumin seeds
  • 35g (1/4 cup) sesame seeds
  • 280g (2 cups) pistachios, toasted

Salad dressing

  • 50ml red wine vinegar
  • 2 tbs honey
  • 1 tbs wholegrain mustard
  • 125ml (1/2 cup) extra virgin olive oil



  1. Preheat oven to 180C. Wrap beetroot in foil and place on an oven tray. Roast for 45 minutes or until tender. Cool, then peel and cut into quarters. Place in a bowl with 1 tbs of the oil and lemon juice. Toss to combine, then season with salt and pepper.
  2. To make dukkah, dry-fry seeds over low heat for 2 minutes or until fragrant and toasted. Cool, then process with pistachios in a small food processor until coarse crumbs form. Season with salt and pepper.
  3. To make salad dressing, whisk all ingredients in a large bowl until combined. Season with salt and pepper. Add rocket, spinach and onion and toss to combine.
  4. Heat remaining oil in a large frying pan over medium heat. Roll salmon in dukkah mixture, then add to pan and cook for 3 minutes on each side or until golden, crisp and cooked to your liking.
  5. Divide salmon, beetroot and salad among serving plates. Sprinkle over goat’s cheese to serve.



  • Place any leftover dukkah in an airtight container and serve as a snack with bread and olive oil.
  • Beetroot can be roasted a day in advance. Store covered in the refrigerator.
  • You can also serve this dish with boiled potatoes and steamed asparagus, if you like.