Wild salmon breaded with nut, macadamia nuts, coriander sauce and mango chutney

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  • Breaded salmon with nut, macadamia nuts
  • Wild salmon (preferably) with about 150 g each, without the skin or bones: 4 fillets
  • Salt: 200 g
  • Sugar: 20 g
  • macadamia nuts (or pecan nuts or pistachios): 100 g
  • Sifted flour: 100 g
  • Egg: 1
  • Sunflower oil: 2 coffee spoons
  • Cayenne or red pepper ground in height: 2 g


For the salmon

Mix the salt with sugar. Sprinkle the salmon of the two sides with this mixture and marinate 30 minutes. Carefully clean the fillets and pat dry with absorbent paper. Put them on a plate and cover with cling film. Chop the nuts, macadamia and put in another dish. In 2 dishes place: In the first, the sifted flour. On the other, mix the egg with whole pepper, 1 coffee spoon of sunflower oil and a pinch of salt.

The making of the breaded Place in front of the three dishes (flour, egg mixture and chopped nuts). Spend just one of the sides of salmon for the flour and shake off the excess. Then soak it in the egg before the panar with the nut . The crust should take about 3 mm thick. Store in the refrigerator until the fry.

For the mango chutney

Peel the garlic and remove the clit. Step on it in the mortar with the ginger powder or cool. Pour the vinegar in a saucepan, add the sugar and crushed garlic. Cook on a low heat for about 15 minutes. Let it cool. Peel the sleeves and cut them in small cubes. Chop coriander roughly. Embed everything in the cold mix.

Check the seasoning and store in the refrigerator until ready to serve. For the coriander sauce Mix the olive oil with the environment and coriander sauce. Add the lemon juice. Cooking salmon in A non-stick skillet, heat 1 coffee spoon of sunflower oil. Let brown fillets of salmon, placing them on the side of the breaded with macadamia nuts. Turn them. After 2 minutes of frying, add the butter. Let them fry about 5 minutes and go-the watering with the butter. Arrange fillets in a warmed-up plate, place a stack of mango chutney, or to present the chutney a tacinha, and sprinkle with a few drops of coriander sauce.

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