Macadamia crusted salmon with herbed crème fraîche & lemon marmalade

Cooking Directions

• To make the marmalade, place lemons and sugar in a saucepan with enough water to cover the lemons. Cook over a simmering heat until tender, approx. 25 minutes. Remove lemons from cooking liquid, halve, and discard the lemon pulp and seeds. Blend the skin with a little of the cooking liquid and the herbs until a smooth consistency is achieved.
• Combine macadamias with olive oil, breadcrumbs, salt and pepper. Set aside.
• Heat a little olive oil in a pan, add salmon fillets, skin side down and cook for 1 minute. Turn and sear the other side. Place onto an oven tray, skin side down. Place into the oven and cook for 10-12 minutes at 180°C (fan forced) until crust is crisp and salmon cooked medium-rare. Spread the macadamia crust over each piece of salmon.
• To make the herbed crème fraîche, combine Bulla Crème Fraîche with the chopped herbs, lemon zest and seasonings. Refrigerate until required.
• Prepare the salad dressing by mixing the lemongrass balsamic and the red wine vinegar with olive oil. Season to taste. Toss with fresh herbs and salad leaves just prior to serving.
• To serve, spread the herbed crème fraîche onto a plate and top with macadamia crusted salmon. Accompany with a dollop of marmalade and the dressed salad with a cheek of lemon.