Coconut & Macadamia Crusted Salmon
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A. Vogel Herbamare Herb Seasoning Salt 125g £2.89
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Organic Olive Oil 500ml
1 beaten egg
2 salmon fillets (bones removed)
Salad leaves for serving
My favourite summer dish is my coconut and macadamia crusted salmon, it is just so refreshing and delicious! It only takes 5 minutes to prep and 15 minutes to cook. It is just so easy to make. Packed with lots of healthy and tasty ingredients, I can guarantee you’ll love it!
- Preheat your oven to 180°C.
- To start with combine ½ cup of macadamia nuts, 1 cup of desiccated coconut and a dash of salt in a food processor to form a crumb mixture. Once this has formed place your mixture into a shallow bowl.
- Beat 1 egg in a bowl.
- Coat your salmon in the mixture then place this in the crumb mixture and cover thoroughly.
- Place your coated salmon fillets onto a baking tray.
- Bake in the oven for 15 minutes until cooked – if you prefer your breadcrumbs a bit crispier I’d say for around 25 minutes!
- To serve, I love to have this with a side of green salad leaves, a wedge of lemon and a drizzling of olive oil – the taste is delicious!
- If you have some crumb mixture this should keep for a few days in the fridge.