Dukkah salmon patties with zucchini and asparagus salad

Get your little ones eating more seafood with these super tasty salmon patties from the 'Healthy Family Eating' cookbook from The Australian Women's Weekly and Disney. The dukkah coating provides lovely flavour and crunch.

  • 25 mins preparation
  • 25 mins cooking
  • 40 mins marinating
  • Serves 4
  • Print


Dukkah salmon patties
  • 2 x 200g skinless salmon fillets, halved crossways
  • 2 green onions (scallions), trimmed, sliced thinly, trimmings reserved
  • 5 centimetre strip lemon rind
  • 4 whole black peppercorns
  • 2 1/2 cup (625ml) water
  • 3/4 cup (150g) couscous
  • 1 tablespoon olive oil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, plus extra, to serve
  • 2 eggs, beaten lightly
  • 45 gram packet lemon and herb dukkah
  • 1 tablespoon olive oil, extra
  • 2/3 cup (190g) greek-style yoghurt
  • 1 medium lime, cut into wedges
Zucchini and asparagus salad
  • 1 medium zucchini (120g)
  • 170 gram asparagus, trimmed
  • 1/2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil


Dukkah salmon patties with zucchini and asparagus salad
  • 1
    Place salmon, reserved green onion trimmings, rind, peppercorns and the water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes.
  • 2
    Remove salmon from poaching liquid to a plate, flake salmon; remove and discard green onion, rind and peppercorns.
  • 3
    Bring ¾ cup (180ml) of poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.
  • 4
    Place couscous in a medium bowl with oil; mix well. Add flaked salmon, green onion, chopped parsley and half the egg; season. With wet hands, shape mixture into eight patties; place on an oven tray lined with baking paper. Cover; refrigerate for 30 minutes.
  • 5
    Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat top and bottom of patties in dukkah, pressing firmly.
  • 6
    Make zucchini and asparagus salad: Use a vegetable peeler to slice zucchini and asparagus lengthways, into ribbons. Place in a medium bowl with combined rind, juice and oil; toss gently.
  • 7
    Heat extra oil in a large frying pan over medium heat; cook patties, in two batches, for 3 minutes each side or until golden and heated through (see tips). Drain on paper towel.
  • 8
    Serve patties with salad, yoghurt and lime wedges; sprinkle with parsley leaves.


Make child-sized patties (before cooking) by dividing some of the patties into two or three mini patties. If the patties are over-browning in the pan, you can cook them in a 180°C oven for about 10 minutes.

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