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Macadamia and miso glazed salmon with pickles, salad and vegan mayonnaise

Macadamia and miso glazed salmon 

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.

serves
6
INGREDIENTS

Macadamia and miso glazed salmon

2 tablespoons white miso paste

1 tablespoon mirin

1 tablespoon soy sauce

¼ cup macadamias

1 tablespoon caster sugar

2 tablespoons vegetable oil

800g piece 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 teaspoon salt

½ cup rice vinegar

¼ cup caster sugar

2 tablespoons finely chopped macadamias, roasted

Daikon and sprout salad with vegan mayonnaise

½ cup macadamias, roasted

½ cup water

2 tablespoons finely grated ginger

2 teaspoons soy sauce, or to taste

1 teaspoon caster sugar

2 teaspoons lemon juice

½ cup vegetable oil

2 medium daikon, peeled and julienned (a mandolin is ideal)

1-2 cups sprouts of your choice


METHOD
For the 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.

 
For the 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.

For the 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.

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