Macadamia-Crusted Salmon

Macadamia-Crusted Salmon

4  5 or 6-ounce salmon pieces (skin removed)

1/2 cup crushed macadamia nuts

1/2 cup bread crumbs

1/2 cup olive oil

1 jalapeno pepper

1/4 cup minced cilantro leaves

2 T. olive and 1 T. butter, melted (for cooking the salmon)

Orange Rum Glaze:

1/2 cup orange juice

1/4 cup dark rum

2 T. honey

Mango-Peach Salsa

1 mango, minced

2 peaches, minced

1/2 jalapeno pepper, minced

1/2 small green pepper, minced

1/2 jalapeno, seeded and minced

2 T. minced cilantro

juice of 1 lime

dash of salt

Directions for salsa: Mix everything together in a bowl and taste for seasonings. You can make the salsa way ahead of time and keep it in the fridge.

Directions for the Salmon: Cut the jalapeno pepper into about four pieces and place it in a saute pan with 1/4 cup of olive oil. Simmer it for about 10 minutes, then remove the pepper and discard. To the oil that’s been cooking with the jalapeno, add the other 1/4 cup olive oil. This will help to temper the hotness somewhat. If you have a higher tolerance for heat, cook the jalapeno in the entire 1/2 cup olive oil. Place the oil in a plate and let it come to room temperature.

About an hour before you want to cook the fish, place the pieces in the plate with the oil and swish both sides of the salmon in the oil. Let it sit on the counter in the oil while you prepare the rest of the dish.

Place the macadamia nuts in a food processor with the bread crumbs and grind until very fine, pulsing so it doesn’t turn to a paste.

Take the salmon pieces out of the oil and pat into the nut/crumb mixture on both sides. In a heavy skillet, melt the butter with the 2 T. olive oil. Saute on low heat otherwise you’ll burn the outer coating. When it’s browned on one side, flip it over and cook the other side. It should take about five minutes on each side at most.

While the salmon is cooking, make the glaze by putting all the ingredients in a saucepan over high heat. Cook until it’s reduced by about half.

Plate the salmon, spooning some of the glaze on top and finishing with a few tablespoons of the salsa.