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
SNAP PEA, MACADAMIA AND FETA SALAD
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
- 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.
- 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.
- To make the salad, blanch the snap peas until just cooked, toss with the remaining ingredients and set aside.
- 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.