Ingredients
- 6–8 oz salmon fillets
- 1/4 t fresh ground pepper
- 1/4 t kosher salt
- 1 egg white
- 1/2 C macadamia nuts, finely chopped
- 2 T olive oil
- 2 T salted butter
- 2 T fresh parsley, minced
- 1 t lemon juice, squeezed fresh
Instructions
- Sprinkle fish with pepper and salt
- In a shallow bowl, whisk egg white until frothy
- Dip fish in egg white, then coat with nuts.
- Pat nut mixture onto fish
- In skillet, cook fish in olive oil over medium heat for about 5–7 minutes on each side or until fish flakes easily with a fork.
- Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice
- Drizzle over fish
- Serve with brown or multi-grain rice.
Cooking Method
Yields 2 servings