Gavin's Salmon Fillet, Macadamia Crust, Lemon Myrtle Velouté Sauce

A showstopper centrepiece to feed a crowd - Gavin's salmon fillet with an amazing herb and macadamia crust paired perfectly with a lemon myrtle velouté sauce. What better way to showcase seafood?!

Made with ❤️ by Gavin

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴1.5kg Salmon Side - Serves 8-12

  Cooking Instructions:

  1. Defrost in fridge overnight.

  2. Preheat oven to 180C (160C fan), line a baking tray with baking paper.

  3. Remove salmon from packaging and place skin side down onto the baking tray.

  4. Cook for 20-25 minutes *the salmon will continue to cook once out of the oven so any longer than this and it will overcook, it should still be slightly pink in the thickest part*

  5. Place Lemon Myrtle Velouté Sauce into a microwave proof jug and reheat gently for 1 minute or until just warm.

  Ingredients: Salmon (fish), maple syrup, orange, parsley, tarragon, dill, macadamias, salt

  Sauce ingredients: onion, garlic, ginger, kombu (seaweed), bonito flakes (fish), gluten free soy, lemon myrtle, kaffir lime leaves, lemongrass, lemon juice, cream (milk), xanthan gum, salt

  Contains: fish, milk, soy, nuts

  
  

• Growing up, I was always cooking and creating in the kitchen with my mother, growing fresh produce in our garden, experimenting with dishes at home, and was brought up eating kale, spinach and humous before they were well-known foods!

  I have cooked in some of the best fine dining restaurants in Australia, but at home, and as a father of three, my food is all about comfort food that is unpretentious, wholesome, nutritious, and that the whole family can share. I love cooking with the best seasonal and local fresh produce and being able to transform this into something healthy and super tasty for everyone to enjoy.

  Discover Gavin's other meals here

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