Macadamias, known as the king of all nuts, are by far my favorite nut. They are so buttery and rich in flavor, and they pair beautifully with salmon. The combination is the perfect way to elevate your Yom Tov table.
Serves 8
2–2.5 lb. side of salmon
Salt, to taste
Black pepper, to taste
2 tablespoons lemon juice
2 tablespoons olive oil
1 cup macadamia nuts
3 tablespoons almond flour
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the salmon dry and place it on the baking sheet. Season with salt and pepper, and drizzle with lemon juice and olive oil.
3. In a food processor fitted with the S blade, pulse the macadamias until they become crumbs. Add the almond flour and pulse briefly to combine.
4. Cover the top of the salmon with the nut crumbs.
5. Bake, uncovered, for 20–25 minutes.
Recipe featured in the Whisk by Ami Magazine
Photo by Chay Berger
