Herby Macadamia Crusted Side of Salmon with Mango Salad
This recipe is gluten free and showcases great Australian ingredients for a fresh take on a casual yet special lunch.
- 1.2 kg side of Australian salmon, pin-boned, skin removed
- 2 cups whole raw macadamias
- 1 cup rough chopped dill
- 1 cup roughly chopped parsley, with a few tips aside for garnish
- 4 cloves garlic
- 1 lemon, zested and juiced
- 2 tbsp butter, melted
- 1/3 cup olive oil
- Salt and pepper
- 1 large head of butter or oak lettuce, rinsed and dried
- 2 slightly under-ripe mangos
- 3 spring onions, sliced thinly
Preheat fan forced oven to 160°c.
Place macadamias, herbs, zest and 3 cloves of garlic in food processor and pulse until it resembles coarse breadcrumbs. Stir in melted butter and add a generous amount of salt and pepper to taste.
Place salmon side on a tray lined with baking paper and heap macadamia mixture on top. Drizzle with a third of the olive oil and place in oven and bake for 40 minutes.
Meanwhile, squash remaining garlic clove with knife blade and add to jar with remaining lemon juice, olive oil, and salt and pepper to taste. Set aside.
Peel mango and cut into slices. Place bed of lettuce on a serving platter, top with mango slices and scatter with spring onions.
Take salmon out and dress salad.
