Macadamias add a rich complexity to marinades and sauces that works so well with fish. Making your own pickles is super simple and adding roasted macadamias at the end delivers a surprising crunch. Try this for a quick and delicious Asian inspired lunch.
Ingredients
Macadamia and miso glazed salmon
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1/4 cup macadamias
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- 800 g salmon fillet
Pickled cucumber and radish
- 1 medium Lebanese cucumber thinly sliced - a mandolin is ideal
- 5 medium radishes thinly sliced - a mandolin is ideal
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/4 cup caster sugar
- 2 tbsp macadamias roasted, finely chopped
Daikon and sprout salad with vegan mayonnaise
- 1/2 cup macadamias roasted
- 1/2 cup water
- 2 tbsp ginger finely grated
- 2 tsp soy sauce or to taste
- 1 tsp caster sugar
- 2 tsp lemon juice
- 1/2 cup vegetable oil
- 2 medium daikon peeled and julienned - a mandolin is ideal
- 1-2 cups sprouts of your choice
Instructions
Macadamia and miso glazed salmon
- Combine all ingredients except the salmon in the bowl of a food processor and process until smooth. Place the salmon on a baking tray and, using a spoon, spread with the marinade. Cover and refrigerate for at least 2 hours. Preheat oven to 180°C. Cook for 15 minutes. Remove from oven and using a fork, check it’s sufficiently cooked. If required, place back in the oven for 3-4 minutes, until cooked to your liking, taking care not to overcook.
Pickled cucumber and radish
- Place the cucumbers in a bowl and sprinkle with salt. Allow to stand for 15 minutes then pour onto a paper towel and pat dry. Place cucumbers and radish in small separate bowls. Combine remaining ingredients, except roasted macadamias, and stir until sugar dissolves. Pour half over the cucumbers and half over the radish and allow to stand for 30 minutes. When ready to serve, sprinkle with roasted macadamias.
Daikon and sprout salad with vegan mayonnaise
- Place all ingredients, except the oil, daikon and sprouts, in the jug of a high speed blender and blend until smooth. With the motor running, add oil in a thin steady stream so that the mixture thickens slightly. Serve drizzled over combined daikon and sprouts.
- To serve, place the hot salmon fillet on a serving plate with the pickled radish and cucumber and the salad dressed with the vegan mayonnaise.
Nutrition
Calories: 627kcalCarbohydrates: 24gProtein: 31gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 73mgSodium: 988mgPotassium: 1103mgFiber: 4gSugar: 17gVitamin A: 120IUVitamin C: 28mgCalcium: 81mgIron: 3mg