Ingredients
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
Instructions
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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.
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To make the wasabi mayo, whisk ingredients together with a fork. Set aside.
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To make the herb and macadamia topping, combine all chopped ingredients together in a bowl. Set aside.
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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.
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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.
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Serve any left over mayo and herb/nut mixture alongside the garnished salmon pieces so that people can add more of whatever they like!
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**Recipe via phoodie.com.au.
