Miss Kit's "Special Someone Salmon"

Ok, so sometimes when the mood strikes I like to make something extra special, and wether its relaxing with some wine and a girlfriend, or trying to impress my man - just 'cause. This is such an easy recipe, and really tastes amazing, and looks spectacular - and can be altered with the season for maximum enjoyment!

Yum!

First, get yourself some nice slabs of Atlantic Salmon, or trout, with skin on (my favourite bit!) One per person usually - I go with bigger ones for boys!

You'll need:

about 50 grams of Macadamia nuts;

a jar of marmelade;

vegies - to taste ( I'll list 2 alternatives here )

Salt and pepper;

and olive oil.

Prepare your vegies, (as the salmon doesn't take long at all!)In winter I use little baby potatoes, with skin on, cut into halves (or quarters - whatever you prefer) cover the potatoes in olive oil and salt, and bake in the oven on high until ready,about 10 green beans per person (boiled or steamed or fried in butter... mmm)

Crush the macadamia nuts in a mortar and pestle, (or if you're classy like me, just roll them under a wine bottle)

add a little salt and pepper, some parsley (fresher is better) and a tsp of marmelade and set aside.

Once your vegies are about 15 minutes away from being ready, heat some oil in a pan and add the salmon SKIN DOWN into the pan. Fry for 1 minute (until crispy) and flip over. (you don't want to cook them through)

Remove from the heat, and apply a coating of the macadamia mixture, so you've got a nice crust.

Pop them into the oven on high for about 6 minutes (this Salmon is amazing meduim-rare) 

I usually put the green beans onto the plate all in the same direction (like a little raft)Salmon on top, with the potato bits scattered around.

What makes this dish amazing, is if you get a couple of teaspoons of marmelade, and mis it in with some hot water, jsut to make it a little runny, and use it like a drizzling sauce around the plate. OMG.

In summer, I substitute the potatoes and beans for a salad and some zucchini ribbons, they are so easy to do, and look really fancy! (just peel a zucchini with a peeler, longways, steam for a few seconds and voila!) ( asparagus is also a nice match.) For a little extra, you can also sprinkle with some orange or lemon zest... *drool*

Please let me know how you go with this one... its so yummy, one of my FAVOURITES!

(P.s. if I didn't have apricot chicken in the oven, I'd SO be making this. Oh well, always tomorrow!)

Love, Miss Kit. xxx

The finished product! <3