Macadamia Nut And Yogurt Crusted Salmon Recipes

Steps:

• Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg white until frothy. Dip fish in egg white, then coat with nuts. Gently pat nut mixture onto fish., In a large skillet, cook fish in oil over medium heat for about 6-8 minutes on each side or until fish flakes easily with a fork. Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle over fish. Serve with rice.

Steps:

• Sprinkle fish with coarse pepper and kosher salt or sea salt.
• In a shallow bowl, whisk egg white until frothy.
• Dip fish in egg white, then coat with nuts. Pat nut mixture onto fish.
• In skillet, cook fish in olive oil over medium heat for about 5-7 minute on each side or until fish flakes easily with a fork.
• Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.
• Drizzle over fish.
• Serve with brown rice.

Steps:

• Using a food processor, blend bread crumbs and macadamia nuts.
• In separate bowl, crack eggs and beat.
• Blend milk into eggs.
• Dip each salmon into the flour, coating outside.
• Dip coated salmon filet in the egg-wash mixture, and follow by coating the fillet in the bread-crumb/nut mix.
• Heat olive oil in saute pan and place fillets in pan.
• Saute both sides of fillets, until brown.
• Remove fish from pan.
• Heat oven to 350 degrees F and place fillets on an oven-proof pan or sheet tray.
• Finish cooking salmon in the oven for 2-6 minutes, depending on the thickness of the fillet.
• To make the sauce: Slowly bring Kahlua to a boil in a pot, being careful not to burn.
• Slowly boil and reduce the liquor by about half.
• Add the heavy cream, bring to a low rolling boil again and reduce about half.
• Remove pot from heat.
• Whisk butter into sauce, until melted and thoroughly blended.
• Drizzle sauce over the fish fillets.