- 6
Ingredients
- 6 salmon fillets, skin and pin bones removed
- Macadamia or olive oil
- Glaze
- 1 cup macadamias
- 1/3 cup sugar
- 1 orange sliced
- 2 Assam or preferred tea bags
- 1 tablespoon soy sauce
- Snap Pea, Macadamia and Feta Salad
- 1 pound/500g snap peas
- macadamia oil and wine vinegar, to taste
- 1/3 cup crumbled feta cheese
- 1/3 cup macadamias, extra
- 3-4 basil leaves, torn
Preparation
Step 1
Place the salmon in a snug fitting ovenproof dish and add enough macadamia oil to cover.
Slow roast at 175°F/80°C for 20 – 25 minutes. It should not look cooked, but the tip should just start to flake.
If preferred, poach gently in water or wine until rare.
To make the glaze, process macadamias in a food processor to a smooth paste, adding a little oil if
necessary. Press through a sieve and reserve paste. (This will make more than you need for the recipe -
store remainder sealed in the refrigerator for future uses).
Bring ½ cup water and the sugar to a boil, add the orange slices and cook 10-15 minutes. Strain mixture into a bowl and add the Assam tea bags.
Allow to steep for 5-10 minutes, then return to pan with the soy. Reduce to a glaze consistency and keep
warm.
To make the salad, blanch the snap peas until just cooked, toss with the remaining ingredients and set
aside.
To finish, stir 1-2 tablespoons of the macadamia paste into the remaining glaze over low heat, or until
desired consistency.
Serve salmon with the snap pea salad and spoon over the thickened glaze.