Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa

Name: Black garlic, liquorice and macadamia crusted salmon with tomatillo salsa
Total time: 35 min
Ingredients: 4 salmon fillets, each weighing 160g; 170g of macadamia nuts; liquorice juice sticks, around 1/6 of 1 stick; 1/2 tsp flaky sea salt; 1 tsp water; 25g of black garlic, finely chopped; 500g of tomatillos, washed and finely diced; 90g of lime, flesh only, diced; 75g of shallots, finely diced; 150ml of extra virgin olive oil; 50ml of moscatel vinegar; 20g of coriander, finely chopped; 12g of chervil, finely chopped; 12g of mint, finely chopped; salt; pepper; 1 handful of baby watercress, picked and washed

by Anna Hansen

Item 1 of 1

Main
medium
4
35 minutes

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Texture is a key component of technically ambitious food, and this crusted salmon recipe from Anna Hansen offers evidence of this. The salmon is topped with a textural mix of black garlic, macadamia and liquorice, with tomatillo salsa offering a refreshing counterpoint.

First published in 2015

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Ingredients

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Macadamia-crusted Salmon

4 salmon fillets, each weighing 160g
170g of macadamia nuts
liquorice juice sticks, around 1/6 of 1 stick
1/2 tsp flaky sea salt
1 tsp water
25g of black garlic, finely chopped

Tomatillo salsa

500g of tomatillos, washed and finely diced
90g of lime, flesh only, diced
75g of shallots, finely diced
150ml of extra virgin olive oil
50ml of moscatel vinegar
20g of coriander, finely chopped
12g of chervil, finely chopped
12g of mint, finely chopped
salt
pepper

To serve

1 handful of baby watercress, picked and washed

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Equipment

Food processor or blender

Method

To begin, grind the liquorice and salt together until a fine powder forms. Toss this together with the macadamias and water and lightly toast in a pan over a medium heat. Cool the mix, coarsely grind in a food processor, then add the black garlic and mix thoroughly

liquorice juice sticks, around 1/6 of 1 stick
170g of macadamia nuts
1/2 tsp flaky sea salt
1 tsp water
25g of black garlic, finely chopped

Preheat the oven to 200˚C/gas mark 6

For the tomatillo salsa, mix all of the ingredients together, season and set aside until ready to serve

500g of tomatillos, washed and finely diced
90g of lime, flesh only, diced
75g of shallots, finely diced
150ml of extra virgin olive oil
50ml of moscatel vinegar
20g of coriander, finely chopped
12g of chervil, finely chopped
12g of mint, finely chopped
salt
pepper

Place a large pan over medium heat. Rub the salmon skin in oil and place into the hot pan, skin-side down. Cook for 3 minutes, or until the salmon fillets are cooked to halfway through

4 salmon fillets, each weighing 160g

Remove the salmon from the pan and place onto a baking tray lined with baking paper, skin-side up. Firmly press the macadamia crust onto the skin and place on the bottom shelf of the oven to cook for 5-6 minutes

Remove the salmon from the oven and place onto plates. Decorate the plates with the tomatillo salsa and watercress. Serve immediately

1 handful of baby watercress, picked and washed

First published in 2015

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Anna Hansen

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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