Rosemary Macadamia Salsa Salmon

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Rosemary Macadamia Salsa Salmon

Rosemary Macadamia Salsa Salmon

Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.

Especially when you add in some zesty lemon juice and rich crunchy macadamias.

So good!

Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.

enough for: 2
takes: 15 minutes
net carbs: 12g per serve

2 salmon fillets
2 stalks rosemary, finely chopped
4 tablespoons extra virgin olive oil
2 handfuls (100g / 3.5os) chopped macadamias
3 tablespoons lemon juice
baby spinach, salad or green veg, to serve

1. Heat a medium frying pan on a medium high heat. Season salmon with salt and rub with a little oil. Pan fry for 3-5 minutes on each size or until salmon is cooked to your liking.

2. While the salmon is cooking mix rosemary, olive oil, macadamias and lemon juice in a small bowl with a pinch of salt. Taste and adjust with more salt and lemon if you think you need it.

3. To serve divide cooked salmon between 2 plates. Pop spinach / salad / greens on the side. Spoon over salsa.

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WINE MATCH: Pinot gris or buttery Chardonnay.

Variations & Substitutions

different nuts – I adore macadamias but almonds or walnuts are also fab.

no rosemary – skip it or use thyme or oregano.

vegetarian – serve salsa and salad with roast eggplant, mushrooms or pan fried halloumi. Or use it too jazz up a simple omelette.

nut-free – toasted sunflower seeds or pumpkin seeds are lovely. If you don’t mind the carbs use toasted sourdough crumbs. Or replace with a bunch of finely chopped parsley to make a Rosemary Salsa Verde (green sauce).

more substantial (carb lovers) – any kind of potatoes (I think mash would be especially nice with the crunchy salsa). Or other roast root veg or cooked quinoa or couscous.

more substantial (low carb) – more macadamias and salmon! Or mayo (do love a twice-sauced dish).

different vegetables – any cooked greens like Beautiful Broccoli, asparagus, green beans, broccolini, spinach, kale. Or your fave roast veg!

carnivore / different protein – amazing with steak or chicken! Or a good lamb chop. Also thinking the salsa would make a delux sauce for burger patties.

Waste Avoidance Strategy

salmon fillets – freeze them.

rosemary, finely chopped / extra virgin olive oil / macadamias
– keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

baby spinach / salad – best to use for another meal. Can be frozen but will wilt when defrosted.

green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer.

Prepare Ahead

No. Best when freshly made because the macadamias will go soggy over time. Leftovers will keep in the fridge for 2 weeks or can be frozen. But remember the salsa is best when fresh.

Rosemary Macadamia Salsa Salmon-2

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{ 4 comments… read them below or add one }

Libby Thompson August 6, 2019

Do you roast the macadamias first Jules?

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jules August 7, 2019

Yes I usually roast a whole packet at a time Libby – on a tray in the oven for 8-10 minutes at 200C.

But you could toast them in the pan after cooking the fish if you’re short on time.

Jx

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Amrita August 3, 2019

Delicious! Beautiful flavour combo of the sauce with the salmon. I made extra rosemary and macadamia sauce and used it as a salad dressing with shredded beetroot/carrot/greens from a packet which I tossed to soften with a bit of olive oil in the pan heating up for the salmon. Yum!

Reply

jules August 5, 2019

Yum Amrita! I’m going to use the dressing for some greens too – brilliant idea 🙂

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