Creamy Macadamia Nut Baked Salmon Recipes

MACADAMIA-CRUSTED SALMON

Steps:

• Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg white until frothy. Dip fish in egg white, then coat with nuts. Gently pat nut mixture onto fish., In a large skillet, cook fish in oil over medium heat for about 6-8 minutes on each side or until fish flakes easily with a fork. Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle over fish. Serve with rice.

MACADAMIA NUT AND YOGURT CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Season salmon with salt and pepper and place on a baking sheet. Combine melted butter, stone-ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes, for medium doneness.

SALMON WITH A MACADAMIA NUT CRUST

Steps:

• Sprinkle fish with coarse pepper and kosher salt or sea salt.
• In a shallow bowl, whisk egg white until frothy.
• Dip fish in egg white, then coat with nuts. Pat nut mixture onto fish.
• 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.
• Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.
• Drizzle over fish.
• Serve with brown rice.

MACADAMIA CRUSTED SALMON WITH KAHLUA BUTTER SAUCE

Steps:

• Using a food processor, blend bread crumbs and macadamia nuts.
• In separate bowl, crack eggs and beat.
• Blend milk into eggs.
• Dip each salmon into the flour, coating outside.
• Dip coated salmon filet in the egg-wash mixture, and follow by coating the fillet in the bread-crumb/nut mix.
• Heat olive oil in saute pan and place fillets in pan.
• Saute both sides of fillets, until brown.
• Remove fish from pan.
• Heat oven to 350 degrees F and place fillets on an oven-proof pan or sheet tray.
• Finish cooking salmon in the oven for 2-6 minutes, depending on the thickness of the fillet.
• To make the sauce: Slowly bring Kahlua to a boil in a pot, being careful not to burn.
• Slowly boil and reduce the liquor by about half.
• Add the heavy cream, bring to a low rolling boil again and reduce about half.
• Remove pot from heat.
• Whisk butter into sauce, until melted and thoroughly blended.
• Drizzle sauce over the fish fillets.