Ingredients
4 salmon steaks
100g toasted macadamia nut halves
150g green salad leaves
8 sundried tomatoes roughly chopped
3 tablespoons olive oil
1 teaspoon English mustard
1 tablespoon white wine vinegar
Seasoning
Method
Grill the salmon and flake. To toast the macadamia nuts, place halved macadamia nuts in a dry frying pan and cook until golden, shaking regularly. Whisk oil, mustard and vinegar, mix together with leaves and season.
Divide into 4 servings and sprinkle the salmon flakes, nuts and sundried tomatoes over the green salad leaves.
Credit
This recipe has been brought to you by the Macadamia Advice Centre, www.macadamias.org.uk
