« Back to Results

Macadamia, Orange and Tea Glazed Salmon, Snap Pea Feta Salad

Salmon is the perfect fish to stand up against a thick and flavor-packed glaze, as seen in this recipe. The crisp salad on the side adds a delicious texural element to the plate.


6 salmon fillets (about 5 ounces each), skin and pin bones removed

Macadamia or olive oil


2 tablespoons macadamias

⅓ cup sugar

1 orange sliced

2 Assam or preferred tea bags

1 tablespoon soy sauce


1 pound snap peas

1 teaspoon macadamia oil

1 teaspoon wine vinegar

2 Tbsp crumbled feta cheese

¼ cup macadamias, extra

3-4 basil leaves, torn


  1. Place the salmon in a snug fitting ovenproof dish and add enough macadamia oil to cover. Slow roast at 175°F for 20 – 25 minutes. It should not look cooked, but the tip should just start to flake. If preferred, poach gently in water or wine until rare.
  2. To make the glaze, process macadamias in a food processor to a smooth paste, adding a little oil if necessary. Press through a sieve and reserve paste. (This will make more than you need for the recipe – store remainder sealed in the refrigerator for future uses).   Bring ½ cup water and the sugar to a boil, add the orange slices and cook 10-15 minutes. Strain mixture into a bowl and add the Assam tea bags. Allow to steep for 5-10 minutes, then return to pan with the soy. Reduce to a glaze consistency and keep warm.
  3. To make the salad, blanch the snap peas until just cooked, toss with the remaining ingredients and set aside.
  4. To finish, brush the salmon with the glaze and broil until just caramelized. Stir 1-2 tablespoons of the macadamia paste into the remaining glaze over low heat, until desired consistency.  Serve salmon with the snap pea salad and spoon over the thickened glaze.

Nutritional Information

Based on 6 servings.

Per serving:

Calories 450
Total Fat 22g
Saturated Fat 3.5g
Monounsaturated Fat 12g
Polyunsaturated Fat 5g
Cholesterol 105mg
Sodium 340mg
Carbohydrates 21g
Dietary Fiber 3g
Protein 39g