Once all of our food arrived we dove into the most delicious meal. I, being the only one who eats lamb in our household (or I just ordered so brilliantly so that I didn't have to share) enjoyed every bite that I could before boxing the rest to take home to enjoy for lunch the next day. My dad's salad was....a salad. I'm not knocking salads because I do love them....but it was a salad.
My mother on the other hand fell prey to our hands constantly in her dish because her macadamia nut crusted mahi-mahi was cooked to perfection. My dad is not prone to sharing food nor does he receive offers from other people's plates but this particular night he went to my mom's plate for seconds (and possibly for a third bite). This is a true testament that this dish was delicious. And for the next several days all we heard from him was how much he enjoyed it. So, I did some research on some macadamia nut crusted dishes and decided to take his favorite fish and turn it into one of his newly favorite dishes. Today's revamped recipe comes from fellow blogger Jo-Anna over at aprettylifeinthesuburbs.com.
Macadamia Nut Crusted Salmon
Ingredients
1 flank of salmon (we usually cut these up to serving sizes)
1c - Macadamia Nuts
¼c - Teriyaki sauce
¼c - maple syrup
1 tsp - ginger powder
Salt
Pepper
Directions
Preheat your oven to 375 degrees. Pulse
the macadamia nuts in the food processor.*
They will still be pretty coarse in texture but not too chunky. Set aside. In a baking dish, carefully place your fish (either the whole flank or the portion sizes that you have created). Gently brush on some teriyaki sauce, generously coating the top of the salmon. Next, brush on the maple syrup. Then add the crushed macadamia nuts, covering the top of the fish, making a crust. Sprinkle on your ginger, salt and pepper. Place in the oven for about 20 mins (depending on the thickness of your salmon, 10 minutes per 1 inch thickness of your salmon). (If the macadamia nuts are starting to brown too quickly, place a piece of tin foil over the top and continue baking.) If not, when its ready to come out of the oven, turn on the broiler and let it sit for 2-3 mins until the macadamia nuts are golden brown.
They will still be pretty coarse in texture but not too chunky. Set aside. In a baking dish, carefully place your fish (either the whole flank or the portion sizes that you have created). Gently brush on some teriyaki sauce, generously coating the top of the salmon. Next, brush on the maple syrup. Then add the crushed macadamia nuts, covering the top of the fish, making a crust. Sprinkle on your ginger, salt and pepper. Place in the oven for about 20 mins (depending on the thickness of your salmon, 10 minutes per 1 inch thickness of your salmon). (If the macadamia nuts are starting to brown too quickly, place a piece of tin foil over the top and continue baking.) If not, when its ready to come out of the oven, turn on the broiler and let it sit for 2-3 mins until the macadamia nuts are golden brown.
This quick and simple recipe is not a household favorite of ours. I hope you enjoy as much as we did! If you do try it, drop me a line and let me know how it work out for you or if you have any questions about the proportions or preparation of the fish.
As always,
Happy Knife Out!
*Don't have a food processor? Use a coffee grinder. Don't have a coffee grinder? Use your good old-fashioned hands. Place the macadamia nuts in a bag and use a coffee cup or a juice glass to grind the macadamia nuts. Where there's a will...there's a way!
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