Asian salmon with fresh herb and macadamia topping

Asian salmon with fresh herb and macadamia topping


The Salmon

4 x 200 g salmon fillets, bones and skin removed

Salt and Pepper

The Wasabi Mayo

½ cup good-quality whole egg mayonnaise

2½ teaspoons wasabi paste

Salt to taste

Fresh Herb + Macadamia Topping

1 bunch coriander, chopped

1 bunch parsley, chopped

¼ bunch spring onions, chopped finely

1 cup roasted macadamia nuts, roughly chopped

Fresh Herb + Macadamia Topping dressing

½ small red chilli, deseeded and chopped finely

1 teaspoon sesame oil

¼ teaspoon crushed ginger

2 tablespoon soy sauce

2 tablespoon rice wine vinegar


  1. Preheat oven to 200 degrees celsius. Season fillets on both sides with salt and pepper and place them on a baking paper lined tray. Cook in oven for approximately 15/20 minutes. The fish will turn opaque when cooked completely. You want it to be a little undercooked in the very centre as it will continue to cook out of oven when you are garnishing it.

  2. To make the wasabi mayo, whisk ingredients together with a fork. Set aside.

  3. To make the herb and macadamia topping, combine all chopped ingredients together in a bowl. Set aside.

  4. To make the dressing for the herb and macadamia topping, combine all ingredients in a glass jar and shake. Teaspoon by teaspoon, coat the herbs/nuts with this dressing. You don’t need to use it all you just want a generous coating over the herbs and macadamias.

  5. Remove the salmon from the oven. Allow to cool slightly before spreading wasabi mayo generously over each piece and topping with dressed herbs and macadamias.

  6. Serve any left over mayo and herb/nut mixture alongside the garnished salmon pieces so that people can add more of whatever they like!

  7. **Recipe via