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Texture is a key component of technically ambitious food, and this crusted salmon recipe from Anna Hansen offers evidence of this. The salmon is topped with a textural mix of black garlic, macadamia and liquorice, with tomatillo salsa offering a refreshing counterpoint.
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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
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
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
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
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Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
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Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
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