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Home > Recipes > Salmon with herb topping

Salmon with herb topping
( SERVES 6 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Salmon with herb topping

No ratings yet

Ingredients

1 tsp Brown sugar
2 tsp Sea salt
1 tsp Cracked pepper
1 kg Salmon
2 Lemons

Topping

3 Spring onions
2 cups Fresh herbs
½ cup Macadamia nuts
2 Lemons
2 Garlic
1 tsp Horseradish
3 Tbsp Olive oil

Directions

  1. Coat the salmon side with the sugar, salt and cracked pepper mix. Cover and set aside for 1 hour.
  2. Wash off any excess salt and dry fresh salmon, boned and skinned with kitchen paper towels before wrapping in two layers of tinfoil.
  3. Cook on a moderately hot barbecue for 12 to 15 minutes, which should ensure it's medium-rare or pink in
    the middle.
  4. Carefully move to your serving platter.
  5. Combine the topping ingredients ( trimmed roughly chopped herbs (a mix of parsley, coriander and dill works well), finely sliced spring onions, chopped toasted macadamia nuts, juice of 2 lemons and zest of 1 lemon, crushed cloves garlic, creamed horseradish, olive oil) and sprinkle over the cooked salmon. Season with a little salt and milled pepper and serve with wedges of fresh lemon or lime.
  6. When cooking salmon on the grill, always use two layers of tinfoil to avoid it breaking under the weight of the fish.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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