Southpoint Teaser Masthead

Salmon with Macadamia Cream, Steamed Greens and Herbed Sauce

HerCanberra Team

A delicious, tender and flavourful salmon dish from Chef Danielle Brito, Culinary Expert with Winning Appliances, Kingston.


(Serves 4)

4 x 200g salmon portions, skin
1 bunch parsley picked and washed (approx. 2 cups)
½ bunch basil picked and washed (approx. 1 cup)
30g gherkins or pickled cucumber
30g baby caper
¼ long red chilli
15ml red wine vinegar
150ml olive oil
100g macadamia nuts
150ml milk
60ml cream
60g butter
200g green beans
200g snow peas
100g frozen peas
Salt and pepper, to taste
1 bunch dill to garnish
Edible flowers to garnish (optional)

Green​ ​sauce

Place parsley, basil, gherkins, baby capers, chilis, vinegar and olive oil in a food processor. Process until finely chopped but not blended.

Season with salt and pepper. Stand for at least 10 minutes

Macadamia​ ​puree

Set the Combination Steam Oven to 180ºC Fan Force function.

Place the macadamia nuts in a baking tray and roast for eight minutes. Add the cream and milk to the same tray, place back in the oven and steam for five minutes.

Transfer the macadamias with the cream and milk to a blender, add butter, seasoning and blitz until smooth. Set aside.


To skin the salmon

Always work the knife in the opposite direction as the hand holding the fish, minding the fingers.

Place the portion skin side down on a chopping board. Using a sharp knife, make a cut between the flesh and the skin.

Holding one of the ends tightly, continue to cut along the length of the portion until the fish pulls away from the skin. Try not to cut through the fish skin so you end up with one lovely piece.

To cook the crispy salmon skin

Preheat the Combination Steam Oven at 230ºC Hot Air Steam function.

You will need two baking trays of the same size. Line the base of one of the trays with baking paper and place the flat the skin of the salmon on it, then cover with the a second baking tray.

The idea is to press the skin flat between the two baking trays. Cook for 12 minutes, then remove the trays from the oven and sit them aside to cool completely.

To cook the salmon

To cook the salmon, preheat the oven to 200ºC on Grill Fan Force function.

Place the salmon portion in the oven tray, lightly rub it with olive oil and cook until 43ºC core temperature.

For the mixed greens

Place all the greens in a steam tray and Steam at 100ºC for eight minutes.

To plate, spoon the macadamia cream in the centre of the plate and place the steamed greens in the middle.

Carefully place the salmon portion on top of the greens. Garnish with the crispy salmon skin, dill and edible flowers. Drizzle with the green herbed sauce.


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