Macadamia Crusted Salmon
I’m back from Hawaii, and, as promised, I have many island-inspired ideas to share. Almost every restaurant we went to had some version of this dish. It’s easy to see why it’s a local favorite. Here’s my interpretation using Alaskan salmon, though it works well with almost any fish.
1 pound salmon filet, cut into two pieces
1/4 cup unsalted macadamia nuts, finely chopped
1/4 cup panko (Japanese bread crumbs)
2 tablespoons butter
2 cloves minced garlic
1 tablespoon lemon juice
1 tablespoon white wine
1 teaspoon chopped fresh dill
additional lemon and dill for garnish (optional)
Mix panko and macadamia nuts in a shallow dish. Rinse the salmon, shaking off the excess water, and coat with the panko mixture pressing into the fish.
Melt butter in a large skillet over medium-low heat. Add garlic, lemon juice, wine and dill.
Place salmon skin side up in the skillet and loosely cover. Cook approximately 8 minutes per side, depending on thickness, or until coating is golden brown.
Garnish with lemon slices and sprigs of dill, if desired.
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