Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.
Especially when you add in some zesty lemon juice and rich crunchy macadamias.
So good!
Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.
Rosemary Macadamia Salsa Salmon
Ingredients
- 2 salmon or other fish fillets
- 2 stalks rosemary
- 4 tablespoons extra virgin olive oil
- 2 handfuls macadamias (100g / 3.5oz)
- 3 tablespoons lemon juice
- 1 bag baby spinach or salad or green veg
Instructions
- Heat a medium frying pan on a medium high heat. Season salmon with salt and rub with a little oil. Pan fry for 3-5 minutes on each size or until salmon is cooked to your liking.
- While the salmon is cooking, finely chop rosemary and coarsley chop macadamias. Mix rosemary, olive oil, macadamias and lemon juice in a small bowl with a pinch of salt. Taste and adjust with more salt and lemon if you think you need it.
- To serve divide cooked salmon between 2 plates. Pop baby spinach / salad / greens on the side. Spoon over salsa.
Nutrition
WINE MATCH: Pinot gris or buttery Chardonnay.
Variations & Substitutions
pantry-friendly – skip rosemary. Serve with steamed frozen greens. Lemon = 2T vinegar.
different nuts – I adore macadamias but almonds or walnuts are also fab.
no rosemary – skip it or use thyme or oregano.
vegetarian – serve salsa and salad with roast eggplant, mushrooms or pan fried halloumi. Or use it too jazz up a simple omelette.
nut-free – toasted sunflower seeds or pumpkin seeds are lovely. If you don’t mind the carbs use toasted sourdough crumbs. Or replace with a bunch of finely chopped parsley to make a Rosemary Salsa Verde (green sauce).
more substantial (carb lovers) – any kind of potatoes (I think mash would be especially nice with the crunchy salsa). Or other roast root veg or cooked quinoa or couscous.
more substantial (low carb) – more macadamias and salmon! Or mayo (do love a twice-sauced dish).
different vegetables – any cooked greens like Beautiful Broccoli, asparagus, green beans, broccolini, spinach, kale. Or your fave roast veg!
carnivore / different protein – amazing with steak, pork chop or chicken! Or a good lamb chop. Also thinking the salsa would make a delux sauce for burger patties.
Waste Avoidance Strategy
salmon fillets – freeze them.
rosemary, finely chopped / extra virgin olive oil / macadamias – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
baby spinach / salad – best to use for another meal. Can be frozen but will wilt when defrosted.
green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer.
Problem Solving Guide
bland – more salt. more lemon.
salmon sticking to the pan – so annoying! Next time heat the pan before adding the salmon and use more oil (rub liberally). For now allowing the pan to cool can help the fish release.
Prepare Ahead
No. Best when freshly made because the macadamias will go soggy over time. Leftovers will keep in the fridge for 2 weeks or can be frozen. But remember the salsa is best when fresh.
Add to my Old Favourite Recipes
Made this for dinner tonight and my husband judged it to be very tasty (my ability to taste food is still mostly gone). I didn’t have fresh rosemary so I ground up some dried with my mortar and pestle, which apparently worked well. I also made sure to make the salsa before anything else so the dried herb would release its flavor. I love having different ways of preparing salmon, because it helps us to eat it more often.
I went for the vegetarian option (saved from being vegan by using chicken stock powder for salt, not even vegetarian now that I think of it … and adding some mayo) with mushrooms, first pan-frying some sweet potato and then some kale (salting the latter did neutralise its bitterness, which I didn’t know about until you suggested it). I liked the contribution of the lemon and rosemary, but the walnuts that I used didn’t blend particularly with the rest of the “salsa”. A lemon, rosemary and tomato salsa with nuts on the side might work better. Quite good.
Glad you used the salting trick for your kale Mark – I’m curious what was wrong with the walnuts in the salsa? Was it a flavour thing or texture?
The flavour was fine, but even chopped up, the walnuts don’t blend particularly well, and yes, they are a bit fibrous. They get a bit wet, but that’s about it.
we put the salsa on the fish before baking in the oven. loved it!! i want to try it again as you have it above because it really was lovely
ooh great idea to bake with the salsa instead of adding it at the end – can imagine it would have really flavoured the fish. Yum!
I made this last night, and it was so very tasty! I very rarely eat macadamia nuts, but I was eager to try this recipe for that interesting salsa. It was so delicious!
So glad you enjoyed Cynthia!
Salmon and rosemary. Who knew? What a lovely meal. Thanks Jules. I loved it
It’s surprisingly good isn’t it Martina 😉
So glad you enjoyed
This really does sound amazing. With lockdown in Ireland, we’re only allowed to go out for essentials, but as long as the English Market is open, I think I can still get fish and maybe fresh rosemary. Worth a shot!
Definitely worth it Colleen! And you might have a neighbour with a rosemary bush you could help with some ‘pruning’ 🙂
I wish! I live in a small apartment block in city centre with lousy light for growing plants, but you just never know, right? 😉
Well at least you can grow sprouts Colleen!
Surely there must be a park near by with rosemary – everywhere I’ve lived I’ve always been able to find a rosemary bush somewhere 🙂
I managed to score some rosemary at the local market! Now I just need to get some fish. 🙂
Ooh that exciting Colleen – it lasts for ages in the fridge and can be frozen so no pressure on fish procurement 🙂
Happy Easter!
Jx
Do you roast the macadamias first Jules?
Yes I usually roast a whole packet at a time Libby – on a tray in the oven for 8-10 minutes at 200C.
But you could toast them in the pan after cooking the fish if you’re short on time.
Jx
Delicious! Beautiful flavour combo of the sauce with the salmon. I made extra rosemary and macadamia sauce and used it as a salad dressing with shredded beetroot/carrot/greens from a packet which I tossed to soften with a bit of olive oil in the pan heating up for the salmon. Yum!
Yum Amrita! I’m going to use the dressing for some greens too – brilliant idea 🙂