Author Topic: Macadamia and parmesan crusted Salmon with Lemon Cream  (Read 9599 times)

Offline auds

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Macadamia and parmesan crusted Salmon with Lemon Cream
« on: November 26, 2011, 01:28:08 am »
For the fish

80g parmesan
half a cup of macadamias
1 clove garlic
1/4 cup parsley no stems
1 slice bread
1 egg beaten
1/4 cup flour
4 salmon fillets about 200g each

For the Lemon cream

1 tbsp butter
2 shallots
juice of 2 lemons
300ml cream
2tsp cornflour

To make the salmon crust

Preheat oven to 200

Grate parmesan 10 sec sp 9
drop garlic onto blades as parmesan is grating
Add macadamias blend 2 sec sp 9
Add parsley and bread 2 sec speed 9

salt and pepper the salmon fillets to taste
dip the top in flour and shake off excess
Brush floured top lightly with beaten egg
Press top into the crust mix firmly making sure the whole top has a good layer

Spray a baking tray with oil and place fillets crust side up spacing apart evenly
bake in oven on bottom tray for 25-30 mins depending on thickness of fillets

To make the lemon cream

Chop shallots 5 secs sp 7 scrape down
add butter cook sp 1 varoma temp for 2 mins
saute with MC off at 90, speed spoon for 20 mins
Add lemon juice, speed spoon mc off varoma temp for 2 mins (or until juice is evaporated)
Add cream and cornflour - cook spoon speed at 90 for 6 mins MC off.
Blitz 10 secs speed 9 to make sauce smooth
Add salt and pepper to taste.


SErve with mashed potato  and steamed asparagus (made in your TM of course)

You could do this with any fish and coat the whole thing - or its also a good crust to do with chicken breasts.

Also I put in the juice of 2 lemons as I like the tartness to cut through the richness.  If you prefer it milder only use juice of one lemon.

Members' comments
shazzy - Made this tonight and in spite of a power failure in the middle it was lovely.  I hadn't read the recipe properly so didn't realise that the sauce at one point needed 20 mins - so just did about 6 and also only added the juice of 1 lemon to the sauce. It was lemony enough for our family. Thanks auds - we all really enjoyed it.

Twitterpated -  The crust was really easy to work with unlike others that don't tend to stick. I made it early in the day and kept in the fridge. Broke it up with a fork when it came time to use it. The sauce was really lovely and complimented the fish really well. I only used 1 lemon and added a little finely chopped dill just before serving. Served with steamed baby potatoes, asparagus and green beans. Yum - will definitely be making again
« Last Edit: July 06, 2014, 03:38:14 am by judydawn »

Offline achookwoman

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #1 on: November 26, 2011, 01:47:33 am »
Auds, this looks great.  Will Try,  thanks.

Offline judydawn

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #2 on: November 26, 2011, 03:30:32 am »
This sounds lovely auds, you really are on a roll with posting recipes. Well done.
Judy from North Haven, South Australia

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Offline auds

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #3 on: November 26, 2011, 04:19:55 am »
I made this last night - posting on here is a good way to keep track of what I am cooking and how to cook it LOL rather than keeping lots of printed out sheets of paper. 

I bought myself a tablet so I can keep it on the kitchen bench and use it for my recipes  ;)

Offline DizzyGirl

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #4 on: November 26, 2011, 07:50:40 am »
Auds, we have fish at least once a week and I can't wait to try this recipe. Will make it with Barramundi (DH & DS don't like salmon).

Thanks for another great recipe. Keep them coming.

DG xxxx
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Offline cookie1

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #5 on: November 26, 2011, 10:19:28 am »
Thanks auds. It sounds very tasty. I nearly had a similar dish tonight in the hotel restaurant, it was salmon with dukkah.
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Offline Very Happy Jan

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #6 on: November 26, 2011, 12:57:15 pm »
Like the sound of this. Will probably use chicken as only DS1 and DH like fish.
Jan.  Perth,  Western Australia
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Offline Frozzie

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #7 on: November 27, 2011, 07:37:59 am »
yum sounds delish  :)
Kim :) ... Back in the land of Oz

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Offline auds

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #8 on: November 27, 2011, 11:10:42 am »
If doing this crust on chicken I did  it a while back with a port sage and cream sauce - yummm

Offline Shazzy

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #9 on: December 12, 2011, 12:23:23 pm »
Made this tonight and inspite of a power failure in the middle it was lovely.  I hadn't read the recipe properly so didn't realise that the sauce at one point needed 20 mins - so just did about 6 and also only added the juice of 1 lemon to the sauce. It was lemony enough for our family. Thanks auds - we all really enjoyed it.

Offline auds

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #10 on: December 14, 2011, 12:34:24 am »
glad you liked it  ;D

Offline Twitterpated

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Re: Macadamia and parmesan crusted Salmon with Lemon Cream
« Reply #11 on: March 19, 2012, 06:00:34 am »
Made this for dinner last night. The crust was really easy to work with unlike others that don't tend to stick. I made it early in the day and kept in the fridge. Broke it up with a fork when it came time to use it. The sauce was really lovely and complimented the fish really well. I only used 1 lemon and added a little finely chopped dill just before serving. Served with steamed baby potatoes, asparagus and green beans. Yum - will definitely be making again.