Macadamia and Coconut Crusted Salmon Fillets on Pak Choi and Mash

Macadamias and desiccated coconut make a great combination. This dish is best prepared from good quality salmon fillets eg. Scottish and Tasmanian. It is a full flavoured but simple dish which doesn't need a sauce to drown out the flavour.

Wine Recommendation: Try our Pinot Noir from Limoux, which will stand up well against a flavoursome Salmon dish. See The Mixed Case for details

Macadamia and Coconut Crusted Salmon Fillets on Pak Choi and Mash

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 20 minutes

Ingredients

Salmon

  • 6 x 200-250g salmon fillets (skin and pin bones removed)
  • 60g unsalted macadamia nuts, chopped
  • 100g desiccated coconut
  • 50g fresh bread crumbs
  • 2 tbsp coriander, finely chopped
  • 75g melted butter
  • maldon salt and freshly ground black pepper

Pak Choi

  • 300g pak choi, washed and bottoms trimmed
  • 1 garlic clove, crushed
  • 1 tsp sesame oil
  • 1 tbsp olive oil

Mashed Potato

  • 750g potato, peeled and diced
  • 60ml milk
  • 5 tbsp virgin olive oil
  • pinch of nutmeg
  • maldon salt

Method

  1. Salmon: Place the macadamias, coconut, breadcrumbs and coriander in a bowl. Mix them so that they are well distributed. Pour over the butter and stir it so that it is absorbed. Add a little seasoning to the mixture to taste.
  2. Press a couple of tablespoons of the crust mixture on the bone side of each salmon fillet. Cover the fillets generously. Cover and refrigerate the salmon until ready to cook.
  3. Mashed Potatoes: Place the potatoes in a large saucepan and cover them with water. Place the pan over a moderate-high heat and cook them for 10-15 minutes until they are tender. Drain the potatoes and return them to the pan. Mash the potatoes with a potato masher or pass them through a ricer, mouli or mash them roughly with the back of a fork. Place the pan over a low heat and add the milk, olive oil, nutmeg and seasoning. Stir the mash so that the ingredients are well distributed and the mash is heated through. Remove the mash from the heat and keep it warm until ready to serve. If necessary you may reheat it before serving.
  4. Pak Choi: Bring some water to the boil in the bottom of a steamer or large saucepan or wok. Place the pak choi in the top half of a steamer or place it in a bamboo steaming baskets. Drizzle over the sesame oil and olive oil and scatter over the garlic. Place a lid over the steaming container and place it over the boiling water. Steam the pak choi for 3 minutes until just tender. Keep the pak choi warm until ready to serve.
  5. To Cook the Salmon: Preheat a grill to moderate-high. Place the salmon fillets on a grill tray and place them under the hot grill for around 8 minutes until the crust is golden brown and the flesh is pink and tender (the flesh should flake easily). Serve.
  6. To Serve: Place a generous amount of mashed potato in the centre of each plate. Place a few pieces of pak choi on each serving of mash. Place the the salmon fillets on the bed of mash and pak choi. Serve.