Salmon with toasted macadamia crust and pineapple salsa recipe

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  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 550 calories / serving
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Salmon with toasted macadamia crust and pineapple salsa hero

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.

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As seen in Real Food magazine

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  • Ingredients

  • For the salsa

  • 1 small fresh pineapple, chopped
  • ½ small red onion, very finely chopped
  • 1 mild, red chilli, deseeded and finely chopped
  • ½ handful mint leaves, chopped
  • For the salmon

  • 100g (3½oz) macadamia nuts
  • 2tbsp roughly chopped mint
  • 1 lime, finely grated zest only
  • 1 garlic clove, crushed
  • 2tbsp Greek yogurt
  • 4 x medium salmon fillets, skin on
  • 2tbsp olive oil
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  • Energy 2274kj 550kcal 27%
  • Fat 43g 61%
  • Saturates 7g 35%
  • Sugars 8g 9%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 8g Protein 33.6g Fibre 2.7g

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