Food has always been the thread that bonds our family with my mum being the instrument spearheading this bond. Since my fatherís death, Iíve noticed the meals she now makes are much simpler, if indeed she feels like cooking something other than a cup of soup or a sandwich.
When she does cook she invariably ends up with enough food to feed a family and will then find herself eating the same meal 2 or 3 days straight.
She recently found a recipe in the paper adapted by Sam Angelakis whose family is one of South Australiaís leading seafood producers, Angelakis Brothers; and said she would love to make the salmon dish but didn't want to cook something like this just for herself.
I daresay this is a common dilemma faced by many people that live alone and have to cook for one. It ultimately also raises issues of health and nutrition.
Mum cut the article out of the paper and posted it to me (she hasnít quite mastered the art of computers or emails), and when I received her letter containing the recipe I felt compelled to make the dish on her behalf.
The next time I visit her, Iíll be sure to make the dish, so that she will finally get to taste this exquisite Salmon with Macadamia Herb Crumble and Tahini Sauce. Itís an incredibly quick and easy dish to make which is packed full of good nutrients.
Health and Nutrition can be issues for people living alone however, this Salmon with Macadamia Herb Crumble and Tahini Sauce is simple and quick to cook, making it a fantastic meal for one or two people.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 2 as a Main Course
Ingredients 2 Salmon Fillets
Salt and Pepper for Seasoning
Making the Tahini Sauce 100g Greek Yoghurt
3 Teaspoons Unhulled Tahini
Juice of 1 Lemon
Salt and Pepper to taste
Making the Macadamia Herb Crumble Ĺ Cup Macadamia Nuts
ľ Cup Pistachio Nuts
ľ Cup Pine Nuts
Ĺ Cup Mint Leaves
Lemon Zest of 1 Lemon
Pepper to taste
To make the Tahini sauce, combine the yoghurt, tahini, lemon juice, salt and pepper in a small bowl and stir until the ingredients are blended together. Set aside in the refrigerator until required.
To make the Tahini Sauce, combine yoghurt, tahini, lemon juice, salt and pepper and stir until all the ingredients are blended.
Chop the macadamia, pistachio and pine nuts and toast in a pan for a couple of minutes until they start to change colour.
Place the toasted nuts into a small bowl.
Finely dice the mint leaves and add to the toasted nuts.
Add the lemon zest to the nuts and mix thoroughly with the mint and zest. Set aside until required.
To make the Macadamia Herb Crumble, toast the nuts and mix through diced mint leaves and lemon zest.
Season the salmon fillets with salt and pepper.
Preheat a griddle, frying pan or BBQ hotplate and when hot add the salmon fillets. Cook skin side down for 10 minutes then turn the fillets over and cook for a further 5 minutes. The centre of the salmon should still be slightly pink in colour.
Season the Salmon Fillets with a little salt and pepper.
Smear a tablespoon of the Tahini Sauce onto the serving plate. Place the cooked salmon on top of the Tahini and finish by topping the salmon with another tablespoon of the Tahini Sauce and a layer of the Macadamia Herb Crumble.
Garnish the plate with more of the macadamia herb crumble and serve with a side of Cauliflower Meatballs.
The combination of Tahini Sauce and Macadamia Herb Crumble makes this Salmon dish healthy and delicious.
That was most enjoyable thank you, Annalisa Brown. We had it for dinner tonight. I bought the hulled tahini last week, before I found your recipe! I hope your mother enjoyed the lovely meal. A friend just gave me a small mint plant 2 weeks ago, so I was able to use most of the leaves from that! And I eat my homemade yogurt every day, so I already had a container of yogurt!