Macadamia and Coconut Crusted Salmon Fillets on Pak Choi and Mash
Macadamias and desiccated coconut make a great combination. This dish is best prepared
from good quality salmon fillets eg. Scottish and Tasmanian. It is a full flavoured but
simple dish which doesn't need a sauce to drown out the flavour.
Prep: 15 minutes
Cook: 20 minutes
6 x 200-250g salmon fillets (skin and pin bones removed)
60g unsalted macadamia nuts, chopped
100g desiccated coconut
50g fresh bread crumbs
2 tbsp coriander, finely chopped
75g melted butter
maldon salt and freshly ground black pepper
300g pak choi, washed and bottoms trimmed
1 garlic clove, crushed
1 tsp sesame oil
1 tbsp olive oil
750g potato, peeled and diced
5 tbsp virgin olive oil
pinch of nutmeg
Salmon: Place the macadamias, coconut, breadcrumbs and coriander in
a bowl. Mix them so that they are well distributed. Pour over the butter and stir it
so that it is absorbed. Add a little seasoning to the mixture to taste.
Press a couple of tablespoons of the crust mixture on the bone side of each
salmon fillet. Cover the fillets generously. Cover and refrigerate the salmon until
ready to cook.
Mashed Potatoes: Place the potatoes in a large saucepan and cover
them with water. Place the pan over a moderate-high heat and cook them for 10-15
minutes until they are tender. Drain the potatoes and return them to the pan. Mash
the potatoes with a potato masher or pass them through a ricer, mouli or mash them roughly
with the back of a fork. Place the pan over a low heat and add the milk, olive oil,
nutmeg and seasoning. Stir the mash so that the ingredients are well distributed and
the mash is heated through. Remove the mash from the heat and keep it warm until
ready to serve. If necessary you may reheat it before serving.
Pak Choi: Bring some water to the boil in the bottom of a steamer
or large saucepan or wok. Place the pak choi in the top half of a steamer or place
it in a bamboo steaming baskets. Drizzle over the sesame oil and olive oil and
scatter over the garlic. Place a lid over the steaming container and place it over
the boiling water. Steam the pak choi for 3 minutes until just tender. Keep the pak
choi warm until ready to serve.
To Cook the Salmon: Preheat a grill to moderate-high. Place the
salmon fillets on a grill tray and place them under the hot grill for around 8
minutes until the crust is golden brown and the flesh is pink and tender (the flesh
should flake easily). Serve.
To Serve: Place a generous amount of mashed potato in the centre of
each plate. Place a few pieces of pak choi on each serving of mash. Place the the
salmon fillets on the bed of mash and pak choi. Serve.