To make the salsa, combine all the ingredients and season.
Toast the macadamia nuts in a pan over a medium heat, shaking often, until golden. Whizz in a food processor with the mint, lime zest and garlic until finely chopped but not oily. Season and set aside.
Coat the salmon fillets in the olive oil and season. Put over red-hot coals, flesh-side down and cook for 2-3 minutes, until marked with dark golden lines. Remove to a plate, skin-side down. Brush the cooked tops with the yogurt, spoon on the macadamia mix and press down firmly. Transfer the fillets back to a cooler area of the barbecue, skin-side down. Cover with a lid and cook for a further 3-4 minutes, then rest on a warm plate for a minute. Serve with the salsa.
See more Salmon recipes
As seen in Real Food magazine