Rosemary Macadamia Salsa Salmon
Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.
Especially when you add in some zesty lemon juice and rich crunchy macadamias.
Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.
- 2 salmon fillets
- 2 stalks rosemary finely chopped
- 4 tablespoons extra virgin olive oil
- 2 handfuls chopped macadamias (100g / 3.5oz)
- 3 tablespoons lemon juice
- baby spinach salad or green veg, to serve
- Heat a medium frying pan on a medium high heat. Season salmon with salt and rub with a little oil. Pan fry for 3-5 minutes on each size or until salmon is cooked to your liking.
- While the salmon is cooking mix rosemary, olive oil, macadamias and lemon juice in a small bowl with a pinch of salt. Taste and adjust with more salt and lemon if you think you need it.
- To serve divide cooked salmon between 2 plates. Pop spinach / salad / greens on the side. Spoon over salsa.
NET CARBS: 12g/serve
WINE MATCH: Pinot gris or buttery Chardonnay.
Variations & Substitutions for Rosemary Macadamia Salsa Salmon
different nuts – I adore macadamias but almonds or walnuts are also fab.
no rosemary – skip it or use thyme or oregano.
vegetarian – serve salsa and salad with roast eggplant, mushrooms or pan fried halloumi. Or use it too jazz up a simple omelette.
nut-free – toasted sunflower seeds or pumpkin seeds are lovely. If you don’t mind the carbs use toasted sourdough crumbs. Or replace with a bunch of finely chopped parsley to make a Rosemary Salsa Verde (green sauce).
more substantial (carb lovers) – any kind of potatoes (I think mash would be especially nice with the crunchy salsa). Or other roast root veg.
more substantial (low carb) – more macadamias! Or mayo (do love a twice-sauced dish).
different vegetables – any cooked greens like Beautiful Broccoli, asparagus, green beans, broccolini, spinach, kale. Or your fave roast veg!
carnivore / different protein – amazing with steak or chicken! Or a good lamb chop. Also thinking the salsa would make a delux sauce for burger patties.
Waste Avoidance Strategy
salmon fillets – freeze them.
rosemary, finely chopped / extra virgin olive oil / macadamias – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
baby spinach / salad – best to use for another meal. Can be frozen but will wilt when defrosted.
green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer.
No. Best when freshly made because the macadamias will go soggy over time. Leftovers will keep in the fridge for 2 weeks or can be frozen. But remember the salsa is best when fresh.