3 Reviews

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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Outta Here April 10, 2010

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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I'mPat July 28, 2011

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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Starrynews December 02, 2009
Salmon With a Macadamia Nut Crust