Macadamia and Curry Crusted Salmon

When wild-caught salmon is “in season” (read, available at Costco), it becomes a staple in our weekly meal rotation. We’ll buy it on Saturday or Sunday, cook it on Monday or Tuesday, and enjoy any leftovers later in the week. Most often, we bake the salmon with garlic, dill, and oil or ghee. It’s quick and easy, and always tasty.

Recently, though, I’ve wanted a break from our standard salmon meal. I was staring at our pantry, and felt inspired by the macadamia nuts. I have also been on a bit of a curry kick. So, I put the two together and I think it turned out rather well. We hope you will agree!

Ingredients
1 lb salmon
1 C dry roasted, salted macadamia nuts
1 tsp yellow curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1/8 tsp cayenne (optional)

Method

Preheat the oven to 350° F.

Put the macadamia nuts in a ziplock bag; then pound them into a chunky dust with a wooden mallet. (Or, if you prefer, grind them in a food processor.)

Add the spices into the ziplock bag (or food processor) and mix thoroughly.

Pat the crust onto the salmon in an even layer. Bake for 12-15 minutes. Rest for at least 5 minutes.

Macadamia and Curry Crusted Salmon Recipe [paleo, primal, gluten-free, keto]

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Macadamia and Curry Crusted Salmon

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
1 lb salmon
1 C dry roasted, salted macadamia nuts
1 tsp yellow curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1/8 tsp cayenne (optional)

Method

  1. Preheat the oven to 350° F.
  2. Put the macadamia nuts in a ziplock bag; then pound them into a chunky dust with a wooden mallet. (Or, if you prefer, grind them in a food processor.)
  3. Add the spices into the ziplock bag (or food processor) and mix thoroughly.
  4. Pat the crust onto the salmon in an even layer. Bake for 12-15 minutes. Rest for at least 5 minutes.

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