Australian · intermediate
Australian Seared Salmon Fillets With Macadamia Crust
Crisp pan-seared salmon fillets topped with a crunch of toasted macadamia nuts and lemon herb butter, served over warm garlic spinach.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the salmon fillets thoroughly dry with paper towels and season all sides with sea salt.
- 02
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.
- 03
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
- 04
Place the salmon fillets in the hot skillet skin-side down and sear for 3 minutes until lightly golden on the bottom.
- 05
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.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.