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

Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

PT35M

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
  • 1 handful of baby watercress, picked and washed

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