Asian Salmon with Macadamia Nuts

This is my go to salmon recipe. I'm pretty sure I could drink the marinade alone, if I didn't puff up like a balloon because of the sodium. I have found that Asian meals require a small arsenal of ingredients. Once you've stalked up though, you can cook Asian meals for weeks. Also, my husband is a sucker for macadamia nuts, but cashews and pistachios work great as well. I hope this becomes a favorite for your family!

First preheat the oven to 350 F and assemble the marinade...

Mix the following in a bowl:

4 TBS of rice wine vinegar

2 TBS of soy sauce

1 TBS of Chili Garlic Sauce...more if you like it spicy. (This is found in the Asian section of the grocery store. It has a green lid and rooster on the front)

Juice of 1 Lemon

1 tsp sesame oil

1 inch of grated fresh ginger

1 garlic cloves chopped

2 TBS of diced scallions

2 TBS of chopped cilantro

1 tsp fish sauce

1 TBS lemon grass paste (optional)

1 TBS honey or brown sugar

Add the marinade to a gallon size Ziplock bag. Add 4-6 individual portions of fresh salmon to the bag. Marinate for 10-15 minutes. You do not want to marinade longer than this, the acid will cook your fish. 

In the meantime...make your nuts.

Combine:

1 tsp Chili Garlic Sauce

1 tsp fresh lime zest

1 tsp honey

1 cup of macadamia nuts (cashews and pistachios work good too)

Mix until nuts are coated

Pour out onto a lined baking sheet in an even layer.

Bake at 350 F for 8 to 10 minutes. Be careful not to burn them...nuts are expensive and there's sugar on them!

Once nuts are done and removed from oven, increase the temperature to 425 F.

Take marinaded salmon out of the bag and place it on a lined baking sheet.

Bake at 425 F for 15 minutes or until cooked to your liking.

To serve:

Squeeze the juice of a lime on top of salmon. Place 1 piece of fish on a plate and top with nuts. Serve with your favorite side. I like rice and a crunchy cucumber salad. Enjoy!