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Macadamia crusted salmon with herbed crème fraîche & lemon marmalade
Macadamia crusted salmon with herbed crème fraîche & lemon marmalade
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Elevate salmon with herbed crème fraîche, lemon marmalade, and a crispy macadamia crust.
Ingredients:
  • 8 lemons
  • 250g caster sugar
  • 1/2 bunch dill, finely chopped
  • 1/2 bunch chives, finely chopped
  • 250g macadamias, roughly chopped
  • 150ml olive oil
  • 150g fresh breadcrumbs
  • 10 fresh salmon fillets, skin on
  • 300ml Crème Fraîche
  • 50g fresh coriander, finely chopped
  • 50g fresh dill, finely chopped
  • 1 zest of one lemon
  • 100ml lemongrass balsamic
  • 100ml red wine vinegar
  • 50ml olive oil
  • 300g mixed coriander, dill & sorrel leaves
  • Lemon cheeks
  • Salt & pepper
Instructions:
  • In a saucepan, combine lemons, sugar, and enough water to cover the lemons. Simmer for about 25 minutes until lemons are tender. Remove lemons from liquid, discard pulp and seeds, then blend the skin with herbs and some of the cooking liquid until smooth.
  • Mix together the macadamia nuts, olive oil, breadcrumbs, salt, and pepper, then set aside.
  • Start by heating a touch of olive oil in a pan. Add the salmon fillets, skin side down, and cook for 1 minute. Flip and sear the other side. Transfer the fillets, skin side down, onto an oven tray. Bake at 180°C (fan forced) for 10-12 minutes until the salmon is medium-rare with a crispy crust. Generously spread the macadamia crust over each salmon fillet.
  • Mix the crème fraîche together with the fresh herbs and lemon zest, then chill until ready to use.
  • Mix the lemongrass balsamic and red wine vinegar with olive oil to make the salad dressing. Season to taste, then toss with fresh herbs and salad leaves right before serving.
  • On a plate, generously smear the herbed crème fraîche and place the macadamia crusted salmon on top. Add a spoonful of marmalade alongside the dressed salad, and serve with a lemon wedge.

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