MACADAMIA-CRUSTED SALMON, DILL MASHED POTATOES AND PEAR SALAD

MACADAMIA-CRUSTED SALMON, DILL MASHED POTATOES AND PEAR SALAD

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 27, 2017.
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Macadamia crusted fish pears perfectly with the dill mash.

Ingredients

DILL MASHED POTATOES

  • 600g potatoes, peeled and diced 2cm
  • 2 tablespoons butter
  • 1-2 tablespoons milk
  • 2 tablespoons dill (optional, adults)

MACADAMIA-CRUSTED SALMON

  • 500g salmon fillets
  • 30g finely chopped macadamia nuts
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Zest and juice of ½ lemon
  • ½ teaspoon runny honey

PEAR SALAD

  • 2 teaspoons olive oil
  • ½ teaspoon runny honey
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1½ teaspoons vinegar (e.g. red wine, white wine)
  • 1/3 bag baby spinach leaves
  • 1 pear
  • ½ telegraph cucumber

TO SERVE

  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper
  2. Cook potatoes in pot of boiling water for 12–15 minutes, until very soft. Drain well, then add butter and milk and mash until smooth. Fold through dill (if using) and season to taste with salt and pepper. Cover to keep warm and set aside.
  3. While potatoes cook, pat salmon dry with paper towels and remove any remaining scales or pin bones. Cut into or 4–5 pieces and place skin-side-down on prepared tray. Season with salt.
  4. In a small bowl, mix together all remaining macadamia-crusted salmon ingredients.
  5. Top salmon with crumb mixture and gently press down to adhere. Bake for about 5-7 minutes, then turn oven to high grill. Grill for about 2 minutes, until salmon is just cooked through and crumb is golden. Keep an eye on salmon while cooking to ensure crust doesn’t burn.
  6. In a small bowl, whisk oil, honey, mustard and vinegar together. Roughly chop baby spinach leaves; cut pear in half then thinly slice; cut cucumber in half lengthways then thinly slice. Add all to a large bowl and season with salt and pepper. Toss with dressing just before serving.
  7. divide macadamia-crusted salmon, dill mashed potatoes and pear salad between plates. Serve with a lemon wedge to squeeze over fish just before eating (if using).

Nutritional Information

Energy 2463 kj
589 kcal
Protein 25.9g
Carbohydrate 31.2g
Fat 42.1g