Finger Lime, Macadamia Coconut Crusted Salmon
Time: 15 Min Prep + 20 Min Cook
Serves: 4
Spice up your weekly salmon dish by adding our Macadamia, Coconut & Finger Lime crust! Finger Lime adds a zesty vibrancy to the dish, with added benefits of folate, Vitamin E and potassium. Paired perfectly with fresh salmon and a garden salad , you can’t go wrong!
- 2 cups unsalted macadamias
- 1 garlic clove, chopped
- Grated zest and juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 Teaspoon of Freeze Dried Finger Lime Powder
- 1/2 Cup of shredded Coconut
- 1/2 bunch each flat-leaf parsley and chives
- 4 x 160g skinless Salmon fillets
- 50g mixed salad leaves, to serve
Spice up your weekly salmon dish by adding our Macadamia, Coconut & Finger Lime crust! Finger Lime adds a zesty vibrancy to the dish, with added benefits of folate, Vitamin E and potassium. Paired perfectly with fresh salmon and a garden salad , you can’t go wrong!
- Preheat oven to 200°C and line a tray with baking paper.
- Place Macadamias, garlic,Coconut, Finger Lime, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a crust like consistancy
Transfer to a bowl and season.
Finely chop 2 tablespoons each parsley and chives and stir in. - Place the salmon Fillets on the tray and press nut mixture onto the top.
- Bake for 15-20 minutes until the crust is golden and the fish is a light pink.
- Serve with salad leaves.