Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
by
- Main
- Medium
- 4
- 35 minutes
PT35M
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.
Ingredients
Macadamia-crusted Salmon
- 4 salmon fillets , each weighing 160g
- 170g of macadamia nuts
- liquorice juice sticks , around 1/6 of 1 stick
- 1/2 tsp flaky sea salt
- 1 tsp water
- 25g of black garlic , finely chopped
Tomatillo salsa
- 500g of tomatillos, 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
To serve
- 1 handful of baby watercress , picked and washed
Equipment
- Food processor or blender
Method
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
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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Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
