Dukkah Salmon & Rice

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Enjoy gourmet taste at home with this dukkah crusted salmon and rice recipe! This delicious dish is served with roasted cauliflower and black rice.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 3 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Black Rice

  • ½ Small Cauliflower

  • 1½ tbsp Olive Oil

  • 1 tbsp Cumin Seeds

  • 1 pinch Salt

  • 400 g Salmon Fillets (skin on)

  • 2 tbsp Dukkah

  • 2 tbsp Toasted Pine Nuts

  • 2 tsp Lemon Rind (finely grated)

  • ⅓ cup Parsley Leaves

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Dukkah Salmon & Rice


  • Preheat oven to 200C.

  • Cook SunRice Black Rice as directed on packet.

  • Meanwhile, break cauliflower into small florets. Place in a baking dish and drizzle with 1 tablespoon of the olive oil. Crush the cumin seeds in a mortar and pestle and sprinkle over cauliflower (see tip). Season with salt. Toss to coat. Roast 20 minutes, until tender.

    Tip: If you do not have a mortar and pestle, wrap seeds in plastic wrap and pound with a rolling pin.

  • Coat non-skin side of salmon with dukkah. Heat remaining oil in a non-stick frying pan over a medium-high heat. Cook, skin side down for 3 minutes. Turn and cook 2 minutes longer, or until cooked to your liking. Remove from pan and remove and discard skin. Cover loosely with foil.

  • Add cauliflower, pine nuts, lemon and parsley to rice. Break salmon into large pieces and remove any bones. Serve salmon with cauliflower rice and tzatziki. Tzatziki, to serve.

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