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Panseared Atlantic salmon with asparagus and macadamia nut salsa

Kierrin McKnight: Seagrass Brasserie
 
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Panseared Atlantic salmon with asparagus

Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Seafood

Panseared Atlantic salmon with asparagus and macadamia nut salsa
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 tablespoons dijon vinaigrette
1 tablespoons 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, 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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User comments
to Bdazzled76 at Breaky Point, the macadamias go into the salsa, but the above recipe neglects to mention what to do with the asparagus, past merely blanching and refreshing it in ice water... so what u do is chop into pieces and puree, then add to salsa, which gives a nice sauce. Love Fresh recipes !
Please give more information on where the asparagus and zuccini and macadamias come together Tonight I am winging it but would like more information for later. Love Pete, great receipes Cat Mc
this exact recipe was done on Fresh Anzac day last year and i have made it it is delicious
i just saw this on fresh tv. cant wait to cook it for my mum. she will love it.
Is the meal dressed with macadamias or do they go in with the crab meat vinaigrette?

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