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Christmas Lunch or Dinner Macadamia Crusted side of Salmon served on white plate with fresh mango, mango dressing and mango salad
Herby Macadamia Crusted Side of Salmon with Mango Salad

This recipe is gluten free and showcases great Australian ingredients for a fresh take on a casual yet special lunch.

Shopping List
  • 1.2 kg side of Australian salmon, pin-boned, skin removed
  • 2 cups whole raw macadamias
  • 1 cup rough chopped dill
  • 1 cup roughly chopped parsley, with a few tips aside for garnish
  • 4 cloves garlic
  • 1 lemon, zested and juiced
  • 2 tbsp butter, melted
  • 1/3 cup olive oil
  • Salt and pepper
  • 1 large head of butter or oak lettuce, rinsed and dried
  • 2 slightly under-ripe mangos
  • 3 spring onions, sliced thinly

Preheat fan forced oven to 160°c.


Place macadamias, herbs, zest and 3 cloves of garlic in food processor and pulse until it resembles coarse breadcrumbs. Stir in melted butter and add a generous amount of salt and pepper to taste.


Place salmon side on a tray lined with baking paper and heap macadamia mixture on top. Drizzle with a third of the olive oil and place in oven and bake for 40 minutes.


Meanwhile, squash remaining garlic clove with knife blade and add to jar with remaining lemon juice, olive oil, and salt and pepper to taste. Set aside.


Peel mango and cut into slices. Place bed of lettuce on a serving platter, top with mango slices and scatter with spring onions.


Take salmon out and dress salad.

Tip: lots of friends over? Relax! This salmon tastes great hot or left to eat when cool.