Michelle Tam from Nom Nom Paleo shows us how to make this delicious Macadamia-Crusted Sriracha Ranch Salmon.
FOR THE SRIRACHA MAYO:
1/2 cup Paleo mayo
1/4 cup full-fat coconut milk
2 tablespoons Sriracha
1 tablespoon fresh lemon juice
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh chives
1 teaspoon onion powder
1 teaspoon minced fresh dill or 1/2 teaspoon dried dill
1 teaspoon kosher salt
FOR THE MACADAMIA-CRUSTED SALMON:
1 (1 ½ pound) skin-on salmon fillet
1 tablespoon ghee, avocado oil or olive oil
1 tablespoon kosher salt
Freshly ground black pepper
1/2 cup dry-roasted and salted macadamia nuts, roughly chopped
1/4 cup minced fresh dill or Italian parsley
FOR THE ROASTED BROCCOLI WITH GINGER SESAME SAUCE:
1 pound broccoli
1 tablespoon toasted sesame seeds or tahini
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1/4 cup rice vinegar
1/4 cup orange juice
2 tablespoons coconut aminos
2 garlic cloves, minced
2 tablespoons ginger, peeled and minced
1 teaspoon sesame oil
1/4 cup chopped chives
1 tablespoon toasted sesame seeds
Make the Sriracha mayo: Toss everything in a bowl and stir until evenly combined.
Make the salmon: Preheat the oven to 475 degrees with the rack in the upper middle position. Place a rimmed baking sheet in the oven and let it heat up as the oven gets hot.
Once the baking sheet is hot, remove it from the oven and coat with ghee. Sprinkle with salt.
Place fish skin-side down on the pan. Brush top side with melted ghee, season with salt and pepper, and return to oven. Cook 9 to 11 minutes or until the salmon is just cooked through. The internal temperature should reach 125 degrees.
Take the tray out of the oven. Spread the Sriracha mayo on top of fillet. Sprinkle chopped macadamia nuts evenly on the top of the salmon, and put tray back into the oven. Cook for 2 to 3 minutes more or until the crust is golden.
Roast the broccoli: Turn down the oven to 425 degrees and line a baking sheet with parchment paper.
Place broccoli in a single layer on the prepared sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes or until tender.
Make the ginger sesame sauce: In a blender, combine sesame seeds or tahini, 1/2 cup olive oil, rice vinegar, orange juice, coconut aminos, garlic cloves, minced ginger, sesame oil and a pinch of salt. Puree until smooth.
To serve, spoon ginger sesame sauce over the broccoli, add chives and sprinkle on sesame seeds.