Macadamia crusted Salmon with Macadamia Couscous

Macadamia crusted Salmon with Macadamia Couscous

Serves 8
Preparation 10minutes
Cooking 8 minutes

Thisrecipe is as easy as it is delicious. The macadamia crust dresses up the salmon for Christmas entertaining. On a hot day you could serve the couscous cold, dressed with a little macadamia oil and squeeze of lemon.

Ingredients
8 x 180-200g salmon fillets, skin-on
Lemon cheeks, to serve
Mixed salad leaves to serve

Macadamia Crust
2teaspoons black peppercorns
1 ¾ tablespoons coriander seeds
1 2/3cups (230g) raw macadamias
2½ tablespoon sesame seeds
¾ cup (60g) shredded coconut
1 ¾ tablespoons cumin seeds
2½ teaspoons fennel seeds
2 teaspoons sea salt flakes
1 ½ tablespoons macadamia nut oil

Macadamia Couscous
2 cloves garlic, finely chopped
2 cups (400g) instant couscous
2cups(100ml) chicken stock, hot

¾ cup (100g) toasted macadamia nuts, roughly chopped
¼ cup chopped flat-leaf parsley

Method
Preheat the oven to 180'C and line a baking tray with baking paper.
Process black pepper and coriander seeds until roughly chopped. Add macadamias, sesame, coconut, spices and salt and process until crumbly. Add macadamia oil and blend to combine. Place salmon fillets skin down on the baking tray and press the crust on top, about 1 cm in thickness.
Place the salmon in the pre-heated oven for 7 minutes. Remove, turn on fan grill and place under hot grill for one minute to fully brown the crust. The crust should be golden and the inside of the salmon still pink. Roast for longer if you want it cooked through.
Meanwhile for the couscous, combine garlic and couscous in a medium bowl and pour over hot stock and cover with a clean cloth. After 5 minutes fluff couscous with a fork to break up into grains. Stir through the macadamias and parsley.
Serve salmon with macadamia couscous, lemon cheeks and green salad, if desired.

Celebrity Cook Lyndey Milan Goes Nuts For Macadamias This Christmas

Lyndey Milan, one of Australia's most loved celebrity cooks with a long-standing reputation for supporting local growers, has joined the legion of famous faces to fly the flag for Aussie macadamias.

Lyndey has been instrumental in changing the way Australians think about food for over 30 years and her latest take on traditional festive fare not only tastes divine, but thanks to a generous dose of home-grown macadamias, is loaded with good fats, vitamins and minerals.

Thanks to Lyndey's love of our finest nut and the growers who work around the clock to produce them, Aussies can now have their own 'macadamia moment' with family and friends, recreating these delicious recipes for loved ones at Christmas. Our versatile delights are the best quality, best tasting macadamias on earth. Australia is the birthplace of macadamias and has been leading the world in production of the delicious premium nut for more than four decades.