No matter if you have always liked to cook or else you've selected it up like a hobby during quarantine, we might venture a guess which you simply are on the lookout for new recipes to use . After all, getting creative in your kitchen is a great and worthwhile means to devote your time.

We have assembled most the very loved, highest rated Salmon with crunchy slaw and macadamias within our site. It's the very best of the best!

We have rounded up the best recipes ever. They truly are our most loved, commented and rated 5 star recipes out of our huge local group, all in one spot. The programs, mains, desserts and even more are ensured delicious!

Ingredients

1 1/2 tablespoons olive oil, divided
4 x 180g Coles Deli Fresh Salmon Skin-On, patted dry
1 lime, zest finely grated, juiced
2 teaspoons honey
200g wombok (Chinese cabbage), thinly sliced (about 4 cups)
200g seedless white grapes, halved
1 yellow capsicum, seeded, very thinly sliced
2 spring onions, very thinly sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/2 cup (70g) macadamias, toasted, coarsely chopped
Lime wedges, to serve

Method

Step 1 In a large heavy non-stick frying pan over medium heat, heat 1/2 tablespoon of the oil and then add the salmon, skin-side down. Cook for 5 mins or until the salmon skin is crisp. Turn the salmon over and cook for 2-3 mins or until salmon is mostly opaque with a rosy centre.
Step 2 Meanwhile, in a large bowl, whisk lime zest, 2 tablespoons of the lime juice, honey, remaining 1 tablespoon oil and 1/4 teaspoon salt. Add the wombok, grapes, capsicum, spring onions, coriander and mint and toss to combine. Season with salt and pepper.
Step 3 Divide the slaw among 4 plates and top with the salmon. Sprinkle the macadamias over the slaw and serve with lime wedges.

Salmon with crunchy slaw and macadamias

How to make Salmon with crunchy slaw and macadamias

Ingredients

Method