MACADAMIA, ORANGE & TEA GLAZED SALMON

By BobD

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

Details

Servings 6

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.