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Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

Black garlic, liquorice and macadamia crusted Alaska salmon with tomatillo salsa

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

PT35M

Recipe featured on

Alaska Seafood iOS app

Why not try?

1
To begin, grind the liquorice and salt together until a fine powder forms. Toss this together with the macadamias and water and lightly toast in a pan over a medium heat. Cool the mix, coarsely grind in a food processor, then add the black garlic and mix thoroughly
  • liquorice juice sticks, around 1/6 of 1 stick
  • 170g of macadamia nuts
  • 1/2 tsp flaky sea salt
  • 1 tsp water
  • 25g of black garlic, finely chopped
2
Preheat the oven to 200˚C/gas mark 6
3
For the tomatillo salsa, mix all of the ingredients together, season and set aside until ready to serve
  • 500g of tomatillo, washed and finely diced
  • 90g of lime, flesh only, diced
  • 75g of shallots, finely diced
  • 150ml of extra virgin olive oil
  • 50ml of moscatel vinegar
  • 20g of coriander, finely chopped
  • 12g of chervil, finely chopped
  • 12g of mint, finely chopped
  • salt
  • pepper
4
Place a large pan over medium heat. Rub the salmon skin in oil and place into the hot pan, skin-side down. Cook for 3 minutes, or until the salmon fillets are cooked to halfway through
  • 4 salmon fillets, each weighing 160g
5
Remove the salmon from the pan and place onto a baking tray lined with baking paper, skin-side up. Firmly press the macadamia crust onto the skin and place on the bottom shelf of the oven to cook for 5-6 minutes
6
Remove the salmon from the oven and place onto plates. Decorate the plates with the tomatillo salsa and watercress. Serve immediately
  • 2 2/3 handfuls of baby watercress, picked and washed

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