Friday, December 10, 2010

Dukkah Salmon Skewers

Found this salmon recipe at the "Dinner With Julie" blog...
She describes it as "like candy on a stick".

Dukkah Salmon Skewers

  • 1 1/2 lbs. salmon filet
  • 1/2 cup honey or maple syrup
  • 1/4 cup soy sauce
  • 2 Tbsp. lime or lemon juice
  • 1 Tbsp. finely grated ginger
  • Dukkah (We recommend Coconut Oregon Dukkah or Zesty Oregon Dukkah)


  • Cut salmon into big bite sized pieces.
  • Combine the honey, soy sauce and lime juice in a bowl or large zip-lock bag.
  • Add the salmon and stir or shake to coat well.
  • Cover (or seal) and refrigerate for 24 hours, (at least one hour)

When you’re ready to cook the salmon.

  • Thread each piece of salmon onto a bamboo skewer that has been soaked in water for at least 10 minutes.
  • Grill over high heat for a couple minutes per side until just cooked through (or broil for 3-4 minutes).
  • Don’t overcook them or the salmon will dry out.
  • Place the Dukkah mix in a shallow dish
  • Dip one side of each salmon skewer in the Dukkah to coat (or sprinkle over them).

Serve immediately!

Makes about 1 1/2 dozen salmon sticks.

Tuesday, December 7, 2010

NPR & Filberts (or Hazelnuts)

So an epiphany came when I ate my first raw, unadorned Oregon hazelnut. Suddenly, its earthy, sweet flesh made it a favorite nut...

Read the rest of the NPR article here...

Friday, October 1, 2010

Dukkah Crusted Pomegranate Marinated Cod

We are always on the lookout for recipes that use dukkah (ours or others)...this one only took us a year and a half to find! The cod is paired with a tabouleh salad. The original post is at the Toronto blog "Closet Cooking"'s their recipe:

1 cod fillet
1 tablespoon pomegranate molasses
1 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
4 tablespoons dukkah
1 tablespoon oil

1. Marinate the cod in the pomegranate molasses, honey, lemon, salt and pepper for 20-60 minutes.
2. Shake the excess marinade off of the cod.
3. Press the dukkuh onto both sides of the cod.
4. Heat the oil in a pan.
5. Add the cod and fry until cooked and golden brown on both sides, about 2-4 minutes per side.

Thursday, April 29, 2010

Carrot Soup with Dukkah

Found this post, pic & recipe at pikelet&
Here's her Carrot Soup recipe...
Itself adapted from Gourmet Traveller...
As she says "...the dukkah is necessary..."
Enough said!

This soup needs flavourful carrots and good quality homemade chicken stock to make it work, otherwise it will be insipid at best. The honey enhances the sweetness but should be balanced by the savouriness of the stock. This soup is very simple and the dukkah is necessary to add interest. Without it this is really just a bowl of liquidy carrot, delicious but boring. Make this when carrots are at their best, or when they are foisted ‘pon you in the market.

3 Tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 kg carrots, peeled and coarsely chopped
1 litre chicken stock
1/4 cup honey
Unsweetened natural yoghurt to serve.

Heat olive oil in a medium sized pan over medium-high heat.
Add the onion and stir for a few minutes.
Add the carrot and let fry until lightly golden, being careful not to burn the onions.
We want to get the vegetables a bit caramelised, but not burned.
This stage may take up to 10 minutes depending on how big your pan is.
When ready, add the honey, garlic, chicken stock and salt and pepper.
Turn down the heat and simmer until carrots are very tender.
Blend soup, and serve with dukkah, yogurt and bread.

Wednesday, March 31, 2010

Hard Boiled Eggs with Oregon Dukkah

Too many hard boiled eggs after Easter Sunday?
No problem!

Wednesday, March 17, 2010

Oregon Dukkah Rubbed Salmon

We found this plate shot at Equal Opportunity Kitchen. They added some extra paprika to the Zesty Oregon Dukkah they used as the rub for the salmon.

Here's a simple process using Sweet Oregon Dukkah as the coating:

2 pound salmon fillet
4 -6 tbs Sweet Oregon Dukkah
Extra Virgin Olive Oil
Salt & Pepper

Rinse & pat dry the salmon fillet
Coat both sides of the fillet lightly with EVOO
Salt & pepper the flesh side of the fillet
Rub/press Sweet Oregon Dukkah into flesh side of the fillet
Place fillet [skin side down] on heated grill
Close lid & grill until cooked through
Serves 4

There are many variations you can through into this recipe:
Cook the fillet on a cedar board
Put lemon rings between the fillet & the board
Add honey, maple syrup or brown sugar [if you like sweet!]

Saturday, February 27, 2010

Eggs with Zesty Oregon Dukkah

Want to add a little zip to your eggs and toast?
Sprinkle with Zesty Oregon Dukkah.
Many Dukkah and egg combos are delicious...
Poached eggs with dukkah, lemon & feta...
Hard boiled eggs, coated with oil & rolled in dukkah...
Eggs scrambled with dukkah and cheese...
Toast with honey, toped with eggs & dukkah...
Many options, no rules...
Breakfast for dinner is always fun.

Wednesday, February 17, 2010

Oregon Dukkah Vinaigrette


1/4 cup Zesty, Smoky Hot or Traditional Oregon Dukkah
1 small clove of garlic, peeled
2 Tbs sherry, balsamic, or good red wine vinegar, plus more to taste
Salt and freshly ground black pepper to taste
1/3 cup extra virgin olive oil


Place Oregon Dukkah and garlic in blender or small food processor and pulverize.
Remove and place the mixture in a bowl.
Add the vinegar, salt and pepper; stir.
Add the oil a bit at a time.
The mixture will become creamy and quite thick.
Taste to make sure the seasoning pleases you; adjust as needed.
If mixture is too thick, add warm water, a teaspoon at a time.

This dressing is best made fresh but will keep, refrigerated, for two days. Bring to room temperature before serving.

Friday, February 5, 2010

What is Dukkah?

Dukkah is a mixture of crushed nuts, usually filberts aka hazelnuts, and spices. It is typically used as a dry dip with bread. It can also be used as a coating for vegetables, meats & fish or as a topping on soups, salads, yogurt, oatmeal and ice cream. Originally from Egypt, Dukkah can be bought in the spice markets of Cairo, or if you can’t make it to Cairo…consider Vibrant Flavors Oregon Dukkah.

The word “Dukkah” or “Duqqa” is derived from the Arabic word for "to pound", since the mixture of spices and nuts is pounded together after being roasted to a texture that is neither powder nor paste. The actual composition of the spice mix varies from family to family, vendor to vendor despite the common ingredients of nuts, sesame, coriander, cumin, salt and pepper, and other spices. Marjoram, mint, zataar and chickpeas are further ingredients that may be used in Dukkah.

Monday, January 25, 2010

North African Carrot Salad

This simple salad is an excellent accompaniment for grilled meat, chicken or fish.


1 pound shredded carrots
½ cup cilantro or Italian parsley – chopped
¼ – ½ cup currants
¼ – ½ cup Smoky Hot or Zesty Oregon Dukkah


3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 small clove of garlic, minced
¼ Teaspoon cayenne, or to taste
¼ Teaspoon dried mint leaves, crushed

Add salt and pepper to taste


Mix dressing.
Combine salad ingredients.
Toss with dressing.

It makes a lot – serves 6 – 8

Friday, January 22, 2010

Vibrant Flavors at The Fancy Food Show

Coconut Milk Rice Pudding

This Oregon Dukkah recipe can be halved using 1 can of “lite” coconut milk and no added water.

  • 1 cup jasmine rice
  • 1 – 14 oz can coconut milk
  • 14 oz water (just use the same can!)
  • 1/3 cup brown sugar
  • a pinch of salt
  • 3 – 4 Tablespoons Coconut or Sweet Oregon Dukkah (more for more flavor & texture!)
  • Soak the jasmine rice in water for 30 minutes.
  • Drain, rinse and place the rice in medium pot.
  • Add coconut milk, water, brown a sugar and salt to rice and stir.
  • Bring to a boil over medium-low heat, cover and turn to low.
  • Stir the rice every so often.
  • Turn off heat after about 18 minutes.
  • Rice should be soupy, but very soft.
  • Stir in Oregon Dukkah and serve.
Recipe makes 4 to 6 servings.

Serving suggestions:
  • Good with sliced fresh bananas or mangos.
  • Really good with caramelized bananas!

Coconut Dukkah and other Oregon Dukkah flavors available on

Tuesday, January 19, 2010

Sunday, January 17, 2010

Fancy Food Show Booth #1686

All set up and ready to go at the 35th Winter Fancy Food Show in San Francisco!

Thursday, January 14, 2010

Vibrant Flavors Pretzels

Vibrant Flavors new flavored pretzel line...
Offering a fresh twist on a traditional favorite.
Vibrant Flavors Pretzels are fat free, all natural and clean to the touch.

~click on sheets to view full size

Monday, January 11, 2010

Hey! Check our links at bottom left. Please patronize these store, use these vendors, buy their products. You win, We win, Everyone wins. Thanks!

Saturday, January 9, 2010