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Pan-seared atlantic salmon with asparagus & macadamia nut salsa

Kierrin Mcknight , Seagrass Brasserie
 
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Pan-seared atlantic salmon with asparagus & macadamia nut salsa

Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic, Heart friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Lunch, Main
Favourite flavours: Seafood

INGREDIENTS

1 salmon fillet
½ bunch green asparagus
50g toasted macadamias
½ zucchini
1 tsp fresh garlic
1 tsp chilli
salt
juice of ½ a lemon
1 Tbs Dijon vinaigrette
1 Tbs mayonnaise
½ bunch chopped basil
50g fresh cooked crab meat
2 sugar snap peas, blanched
METHOD

Blanch asparagus and sugar snap peas in hot water. Refresh in ice water, drain. Toast macadamia’s in a non stick pan, careful not to burn then

Pour some oil into a pan, once hot, put salmon in, skin side down. After a minute on each side, put pan into ‘grill’.

Pour some oil into a pan, throw in cut up zucchini, salt, garlic, chilli. Cook until brown.

Put Dijon vinaigrette, mayonnaise into bowl and mix well together. Add cooked crab meat to bowl.

Place zucchini onto plate. Salmon on top, peas around plate and dress with crab meat vinaigrette.
 
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