Kopi-Sambal Seared Salmon With Pistachio Dukkah Recipe
by Gurdeep Loyal
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Easy
Breakfast in Penang, Malaysia, is a multisensory street feast of flavours that truly bang. Early one morning on my last visit there, I gorged on nasi lemak (coconut rice) topped with crispy anchovies, peanuts and a sour chilli sauce – washed down with strong Malaysian coffee (kopi) that was bitterly rich but mellowed by sickly sweet condensed milk. The combination of coffee, fish, nuts and chilli was surprisingly marvellous and is the inspiration behind this unconventional recipe. It combines sambal oelek – a sharply vinegary chilli paste – with the scorched flavour of instant espresso powder, and pistachio dukkah for some essential crunch.
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Recipe extracted from: Flavour Heroes by Gurdeep Loyal (Quadrille, £27), Photography © Patricia Niven
Ingredients for Kopi-Sambal Seared Salmon With Pistachio Dukkah Serves: 2
- 2 tbsp sambal oelek or sriracha
- 2 tbsp kecap manis
- 1 1⁄4 tsp instant espresso powder
- 1 tsp grated fresh ginger root
- 2 garlic cloves, crushed to a paste
- 1 tsp toasted sesame oil
- 2 tbsp runny honey
- zest and juice of 1⁄2 lime
- olive oil, for frying
- 2 x 150g sustainably caught or wild salmon fillets, skin on
- fine sea salt
Ingredients for the dukkah
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp sesame seeds
- 50g toasted pistachios, crushed
- 1 tsp smoked paprika
How to make Kopi-Sambal Seared Salmon With Pistachio Dukkah
- First, make the dukkah. Toast the cumin, coriander and fennel seeds in a dry frying pan over a medium heat for 2 minutes until just golden. Add the sesame seeds and toast for another minute. Allow to cool, then coarsely grind using a pestle and mortar. Mix together with the crushed pistachios, smoked paprika and 1 teaspoon of fine sea salt. Set aside.
- Next, in a small bowl, whisk the sambal oelek, kecap manis, instant espresso powder, ginger, garlic, toasted sesame oil, honey, lime zest and juice with 1 teaspoon of salt to form a glaze. Leave for 10 minutes for the flavours to mingle.
- When ready to cook, drizzle a little olive oil into a cold frying pan to lightly coat the base, then place the salmon fillets, skin-side down, into the cold pan. Slowly increase the temperature to medium and cook for 2–3 minutes until the skin is crispy. Flip over carefully, and cook for 45 seconds to sear the top, then flip back again.
- Spoon in all of the glaze, spreading it over the salmon, then cook for another 1–2 minutes, basting with the glaze continuously – watch out; it can burn if the heat is too high! Continue cooking until the glaze has warmed through and the salmon is perfectly cooked in the middle.
- Serve the salmon on a bed of rice, grains or Asian greens. Drizzle over the remaining glaze, sprinkle with the dukkah and enjoy.
About the author
Gurdeep Loyal is a British-born food writer and culinary consultant known for his bold fusion of British and Indian flavors. Raised in Leicester by Punjabi parents, his cooking reflects a rich blend of heritage and innovation. With experience leading food trends at major brands like Marks & Spencer and Harrods, he now shares his expertise through writing, consultancy, and his online platform, Mother Tongue, which celebrates hybrid culinary cultures.
