Let’s Host Dinner - Dukkah Baked Salmon Fillets with a Roast Veggie & Hummus Salad
A new cooking series, hosted by Arrnott Olssen.
For our foodies, we are excited to bring you a brand new video series all about food. Hosted by the talented My Kitchen Rules star, Arrnott Olssen shows us easy yet delicious recipes that will leave your senses tingling and your taste buds wanting more.
Whether you're looking to whip up a quick and easy mid-week dinner or impress your friends with a show-stopping weekend feast, we have something for everyone - and yes even for the fussy ones too!
Take your food to the next level this Easter Long Weekend and try your hand at cooking our Dukkah Salmon with seasonal roasted veggies. (See recipe and method below)
“Food is one of my love languages”
Arrnott Olssen is a well-known Australian chef, who has made a name for himself in the culinary world with his passion for cooking and his ability to create mouth-watering dishes.
Growing up in Fiji with a single mum, Arrnott says “we learnt to cook from a very young age… food is one of my love languages”.
Arrnott Olssen shot to fame as a finalist on Australia's original reality show, Popstars, appearing first in 2001 and again in 2004. Today Arrnott has amassed a following of more than 110K across social media, by sharing his experiences as a creative professional in fashion and lifestyle styling. In 2022 Arrnott proved his culinary skills as a contestant on My Kitchen Rules, making it through to final rounds together with Partner, Faraz Ali, or ‘Fuzz’ as known to his friends. Together they showcased impressive cooking skills and with a little bit of silly banter, they won the hearts of viewers across the country.
Since then, Arrnott has continued to impress food lovers with his innovative and creative recipes, which he is now sharing with the Johnny Bigg family.
“I want people to leave my feast feeling loved, happy and satisfied”
Arrnott says that being fijian means “having enough food to feed everyone, it's all about over catering”.
The series features easy-to-follow recipes that are perfect for busy families, with a focus on using fresh, wholesome ingredients and simple cooking techniques.
Starting the series off with this Salmon dish, every episode will be a feast for the senses! An entertaining and enjoyable watch for foodies and non-foodies alike. So why not grab a beer, kick back, and let Arrnott show you how to create some cool Bigg Dude Food?
Ingredients
4 Medium size Salmon Fillets
4 Tblspns Olive Oil
2 Tblspns Dukkha Mix
2 Tspns salt
½ Lemon Juiced
For the Salad
2 Cups of Hummus
3 Cups of Roast vegetables ( your choice )
1 Pomegranate, seeds removed
½ cup Pine-nuts toasted
Pinch salt for seasoning
Small bunch parsley, roughly chopped
Extra Virgin Olive Oil for Dressing
Roast Veggies
Chop up your choice of seasonal vegetables e.g beetroot, zucchini + Onions & Whole Garlic cloves
Season with salt and dress with a good drizzle of extra virgin olive oil, add a generous amount of Harissa Spice Blend before mixing well and adding to a baking tray lined with baking paper. Bake in a preheated oven at 180-200 degrees until caramelised and roasted.
Garnish
1 Small Parsley Bunch
Extra Virgin Olive Oil
Method
1. For the salmon fillets: Preheat the oven to 180-200 degrees Celsius.
2. Line a baking tray with baking paper and drizzle a little olive oil over it.
3. Pre-heat the oven to 200C (180C fan forced).
4. Pat dry the salmon fillets then season well with salt
5. Drizzle with olive oil and sprinkle generously with the Dukkha mix.
6. Pat onto flash and place on baking dish before popping into pre-heated oven
7. Bake the fillets for around 12 - 15 minutes, they should be firm to the touch but not hard.
8. Remove from the oven straight away and allow to rest on a plate before serving.
9. For the salad: Spread the hummus evenly across a large round serving platter.
10. Spread the roast vegetables evenly over the hummus.
11. Season with a pinch of salt and dress with the toasted pine nuts, parsley and pomegranate seeds.
12. Finish with a flourish of extra virgin olive oil.
13. To serve: Garnish the salmon fillets with the extra chopped parsley & Dukkha, and place on the table next to the Salad. Serve with some crusty bread and extra virgin olive oil for dipping.
Specialty equipment:
- Baking dish
- Serving platters
Watch the video tutorial here