Finger Lime, Macadamia Coconut Crusted Salmon

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Contributed by: The Australian Superfood Co

Serves: 4

Time: Prep: 15 min. Cook: 20 min.

Spice up your salmon dish by adding this Macadamia, Coconut & Finger Lime crust! Finger Lime adds a zesty vibrancy to the dish, with added benefits of folate, Vitamin E and potassium. Paired perfectly with fresh salmon and a garden salad, you can’t go wrong!

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2 cups unsalted Australian macadamias
1 garlic clove, chopped
Grated zest and juice of 1 lemon
2 tbsp organic extra virgin olive oil
1 tsp of Freeze Dried Finger Lime Powder
1/2 cup of organic shredded coconut
1/2 bunch each flat-leaf parsley and chives
4 x 160g skinless Salmon fillets


  1. Preheat oven to 200°C and line a tray with baking paper.
  2. Place macadamias, garlic, coconut, finger lime, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a crust like consistency
  3. Transfer to a bowl and season.
  4. Finely chop 2 tablespoons each parsley and chives and stir in.
  5. Place the salmon Fillets on the tray and press nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is a light pink.
  6. Serve with a fresh garden salad. Enjoy!
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Low Fat
Low Fat
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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