Macadamia Crusted Salmon with Cauliflower Mash
TIME
15 minutes
SERVES
2
CREATED BY
SUMMARY
A great meal for date night at home or an easy meal for one, the macadamia and herb crust makes it that much more exciting!
The Pink Lake Salt Roasted Macadamias are creamy, with a little bit of crunch and full healthy fats. So, if you're keen to get more of those good fats into your diet, then this is a dish for you.
Add some fresh greens for balance and colour, a wedge of lemon and you're done!
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Created by Nutritionist, Jacqueline Alwill for Good Chef Bad Chef
Watch the full recipe HERE
Ingredients
2 x 140-160g salmon or trout fillets
3 tbsp Pink Lake Salt Oven Roasted Macadamias, finely chopped or blitzed to a crumb
4 tbsp freshly chopped herbs such as dill and chives
½ tsp finely grated lemon zest
1 tsp extra virgin olive oil
½ tsp honey (opt)
½ head cauliflower, cut into florets
Pinch of pepper
1 tbsp lemon juice
To Serve
Lemon wedges
Leafy, bitter greens, side salad or steamed green beans
Method
- Heat oven to 180°C fan forced.
- Combine the chopped macadamias, herbs, lemon zest, olive oil and honey in a bowl and mix.
- Lay salmon fillets over a lined baking tray (skin side down). Spoon macadamia herb crumbs over the top and around the salmon pieces. Bake in the oven for 12-15 minutes, or until cooked to your liking.
- Whilst the fish cooks prepare the cauliflower. Steam cauliflower florets until very soft, then transfer to a bowl, season with vegetable stock and lemon juice and mash until smooth, alternatively place into a blender and blitz to a creamy consistency. Set aside covered to stay warm.
- Once salmon is cooked, divide cauliflower mash between bowls, top with macadamia-crusted salmon and season with pepper.
- Serve with greens and lemon wedges.
Keep baking
