Editorial sample recipeAustralianintermediatehalalpescatarian

Australian Seared Salmon Fillets With Macadamia Crust

Name: Australian Seared Salmon Fillets With Macadamia Crust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 piece salmon fillets, halal certified, 6 oz each; 0.5 cup raw macadamia nuts, finely chopped; 2 tbsp unsalted butter, softened; 1 piece lemon, zested and halved; 2 clove garlic, minced; 2 tbsp olive oil; 6 oz baby spinach, fresh; 0.75 tsp sea salt

Crisp pan-seared salmon fillets topped with a crunch of toasted macadamia nuts and lemon herb butter, served over warm garlic spinach.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Nut-Crusted Pan-Searing

Searing fish skin-side down first before capping with a nut topping and covering to cook through while setting the crust.

Instructions

Step 1: Pat the salmon fillets thoroughly dry with paper towels and season all sides with sea salt.

Step 2: In a small bowl, mix together the chopped macadamia nuts, softened butter, lemon zest, and half of the minced garlic to create a coarse paste.

Step 3: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

Step 4: Place the salmon fillets in the hot skillet skin-side down and sear for 3 minutes until lightly golden on the bottom.

Step 5: Flip the fillets carefully, press a thick layer of the macadamia mixture onto the top of each fillet, lower heat to medium, cover, and cook for 4 to 5 minutes until the fish is cooked through.

Step 6: Transfer the salmon to a plate, add remaining olive oil, garlic, and fresh baby spinach to the skillet, sauté for 2 minutes until wilted, and serve alongside salmon with fresh lemon juice.

Cooking tips

Keep a close eye on the macadamia topping while covered so the nuts toast without scorching.
Ensure the pan is hot before adding the fish to achieve a crisp sear without sticking.
Original home-cooking adaptation inspired by Australian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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