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    You are in: Home / Recipes / Salmon With a Macadamia Nut Crust Recipe
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    Salmon With a Macadamia Nut Crust

    Salmon With a Macadamia Nut Crust. Photo by I'mPat

    1/4 Photos of Salmon With a Macadamia Nut Crust

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Catnip46's Note:

    This was made with Atlantic Salmon but I'm sure any kind salmon will do. Easy enough to make and serve over brown rice. To get the nut coating to be nice and crispy take the suggestion from mikekey and chop the nuts very fine also make sure the egg white is nice and frothy. Once you put the fish in the pan do not peek by lifting the fish up until it is nicely brown and crispy. Another suggestion, macadamia nuts are delicious but pricey so tonight I made this using wild Pacific salmon and finely chopped walnuts and it was good also.

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    Serves: 2



    Units: US | Metric


    1. 1
      Sprinkle fish with coarse pepper and kosher salt or sea salt.
    2. 2
      In a shallow bowl, whisk egg white until frothy.
    3. 3
      Dip fish in egg white, then coat with nuts. Pat nut mixture onto fish.
    4. 4
      In skillet, cook fish in olive oil over medium heat for about 5-7 minute on each side or until fish flakes easily with a fork.
    5. 5
      Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.
    6. 6
      Drizzle over fish.
    7. 7
      Serve with brown rice.

    Ratings & Reviews:

    • on April 10, 2010


      10 stars for this one!!!! Fish stayed very moist, with a crunchy outer layer. I chopped the nuts very finely in my mini-processor so had no problem with them staying put on the fish. The butter/parsley was a nice finishing touch. I skipped the rice and served with Fluffy Couscous. Made for Spring 2010 PAC.

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    • on July 28, 2011


      I scaled the recipe for 3 and roughly chopped the 3/4 cup of macadamias which only gave me enough for 2 of the fillets and so the last 1/2 cup of nuts I fine chopped which covered the fillet nicely, so in future I will fine chop most of the nuts and roughly chop some for decoration more just roasting them in the pan while cooking the salmon. I only used 1 1/2 teaspoons of olive oil as I felt the nuts would release some naturally while cooking, cooking for 5 minutes on the first side (skin side though mine were skinless and 2 minutes on the other for perfectly moist salmon. For the butter dressing I used 1 tablespoon each of butter and parsley and 2 teaspoons of lemon juice and served with Doongara rice (diabetic friendly) and we thoroughly enjoyed and for the first time the DM ate hers all up in one sitting. Thank you Catnip-46 for a lovely salmon dinner, made for Everday A Holiday tag game.

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    • on December 02, 2009


      Good stuff! I had a little problem with keeping the nuts on when I flipped the fish, but I was able to pat it back into shape with the spatula before serving. I added some stirfried veggies to the rice to make it an easy meal. Thanks for sharing!

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    Nutritional Facts for Salmon With a Macadamia Nut Crust

    Serving Size: 1 (254 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 686.6
    Calories from Fat 520
    Total Fat 57.8 g
    Saturated Fat 14.5 g
    Cholesterol 107.9 mg
    Sodium 477.1 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 3.0 g
    Sugars 1.7 g
    Protein 39.2 g

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