Rice & Potato Pilaf with Eggs

Wild Garden is in Chicago, Illinois.

3 months ago

Hope everyone is enjoying this long weekend! The very talented @dieteticaesthetic used our new super seed dukkah on this delicious salmon. Check out this amazing recipe and her inspiration below!
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If you've never heard of dukkah before then you're in the right place. This delicious spice, nut and herb mix is used in many North African dishes and has many used, one of which is a rub! My mom says growing up in Egypt she would sprinkle some on her eggs or dip cucumbers in it for a snack. I'm excited to share this delicious recipe using the @wildgardenfoods Super Seeds Dukkah to make this Dukkah crusted baked salmon. The super seed dukkah just elevates this dish to a new level! #ad #WildGardenEats

Ingredients:

3 boneless salmon fillets
3 tbsp olive oil
4 tbsp @wildgardenfoods Super Seed Dukkah
4 lemon wedges
1/2 lb asparagus
Salt and pepper to taste
Cilantro for garnish

Steps:
1. Preheat oven to 350 degrees
2. Line a large baking sheet with parchment and set to the side
3. Drizzle salmon fillets with salt and pepper to taste
4. Add 3 tbsp of olive oil to 4 tbsp of @wildgardenfoods super seed dukkah spice and mix until well combined
5. Spread dukkah spice mix onto salmon fillets and press to coat
6. Once oven is preheated arrange salmon fillets, lemon wedges and asparagus spears on baking sheet and bake for 12-15 minutes until salmon is cooked to your liking + asparagus is cooked through
7. Serve and top with chopped cilantro ... See MoreSee Less

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