Baked salmon with a herb and macadamia nut crust
We cooked this for a dinner
party in Toulouse near Christmas-time 2006. It's
inspired by several Australian recipes; we first
saw that way of preparing fish at "Mangrove Jack's", a
seafood restaurant in Airlie Beach, which makes
macadamia nut baramundi. Baramundi you won't find in
Europe, so we made it with salmon instead.
- Ingredients for 2
- Salmon filets, if possible in strips of 4cm by 12cm (pavé)
- 1/4 cup of macadamia nuts (unsalted)
- 1/2 cup panko (Asian-style bread crumbs)
- 2 limes
- dill
- pepper
- espelette chilli powder
- 2 tbsp butter
- Method
- Pre-heat oven to 200°C
- Marinate salmon in the lime juice
- Chop nuts finely with the dill (using a mixer).
- Add panko, crushed pepper, chilli.
- Melt butter; mix 2 tbsp butter to
the crumbing.
- Place salmon in a baking tray; top
each slice with 1 tbsp butter, cover with the crumbing.
- Bake in the oven for 15 mins.
- Give some time to cool down before
eating
- Serving suggestion
- Serve with steamed green beans/rice.
