Pan Seared Salmon And Scallops With Macadamia Cilantro Pesto Recipes

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MACADAMIA-CRUSTED SALMON



Macadamia-Crusted Salmon image

One evening when my husband and I went out to dinner, he ordered a salmon dish that sounded interesting. It was wonderful. When I tried duplicating it at home, he said mine was as good as, if not better than, the original. That made my day!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 salmon steaks (about 1-1/8 inches thick)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 egg white
1/2 cup chopped macadamia nuts
2 tablespoons canola oil
2 tablespoons butter
2 tablespoons minced fresh parsley
1 teaspoon lemon juice
Hot cooked rice

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.

Nutrition Facts : Calories 793 calories, Fat 77g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 641mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO



Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto image

Try to get wild Alaskan king salmon if it's in season. But any salmon will do, just make sure it's fresh. However, if there are no good quality scallops available, just omit them.

Provided by Ryan Nomura

Categories     Asian Recipes

Time 40m

Yield 8

Number Of Ingredients 12

½ cup unsalted macadamia nut pieces
1 cup packed fresh cilantro leaves
½ cup chopped green onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 lemon, zested and juiced
¾ cup macadamia nut oil, or more as needed
Kosher salt to taste
4 tablespoons olive oil
8 (6 ounce) salmon fillets, with skin
16 large (U-10) scallops, tendon removed
kosher salt to taste

Steps:

  • Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
  • Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
  • To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 5.4 g, Cholesterol 90.2 mg, Fat 39.4 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 6.6 g, Sodium 267.4 mg, Sugar 0.6 g

PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO



Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto image

Try to get wild Alaskan king salmon if it's in season. But any salmon will do, just make sure it's fresh. However, if there are no good quality scallops available, just omit them.

Provided by Ryan Nomura

Categories     Asian Recipes

Time 40m

Yield 8

Number Of Ingredients 12

½ cup unsalted macadamia nut pieces
1 cup packed fresh cilantro leaves
½ cup chopped green onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 lemon, zested and juiced
¾ cup macadamia nut oil, or more as needed
Kosher salt to taste
4 tablespoons olive oil
8 (6 ounce) salmon fillets, with skin
16 large (U-10) scallops, tendon removed
kosher salt to taste

Steps:

  • Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
  • Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
  • To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 5.4 g, Cholesterol 90.2 mg, Fat 39.4 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 6.6 g, Sodium 267.4 mg, Sugar 0.6 g

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