Ingredients
Serves 4
4 salmon fillets, skin on
Salad
6 cups snow pea shoots (not sprouts!)
4 nectarines, each half cut into 3 wedges and chargrilled until lightly caramelised
1 red capsicum, cut into thin strips
1 cup snow peas, topped & tailed
½ cup each coriander and mint leaves
1 cup macadamia nuts
2 tbsp honey
Dressing
¼ cup red wine vinegar
2 tbsp macadamia oil
2 French shallots, finely chopped
2 tbsp honey
2 tbsp lime juice
Nectarine Salsa
4 nectarines, pitted, diced and tossed briefly on the chargrill until just coloured
¼ cup red onion, finely chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 small red chilli, seeded and chopped finely
2 tsp grated orange zest
2 tbsp fresh orange juice
2 tbsp fresh lime juice
salt & freshly ground black pepper, to taste
The Merry Cherry Drink
3 cherries in syrup
15ml Kirsch
Sprinkle gold leaf
Sparkling Wine/Champagne to top up drink
Method
In a large bowl, combine all salsa ingredients except the salt and pepper. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavours to blend. Season to taste with salt and pepper just before serving.
In a second smaller bowl or screw top jar, combine all dressing ingredients and any excess honey from the nuts (see below) and mix well.
In a small saucepan, combine macadamias and honey and stir over medium heat until well coated and honey is slightly reduced. Add any excess honey to dressing.
In a large bowl, combine all salad ingredients (including macadamias). Just before serving, add dressing and toss well to combine.
Heat a large chargrill pan over medium heat and spray lightly with olive oil spray. Add salmon fillets and cook for 3 minutes (pressing down gently if fish starts to curl) until skin is crispy and golden. Turn and cook for a further 1-2 minutes on the other side or until done to your liking.
To Serve: Divide salad evenly among four large plates. Top with a piece of salmon, skin side up and top with nectarine salsa.
The Merry Cherry Drink
Muddle the cherries, pour over the kirsch. Add to a tall glass.
Add gold leaf and top with bubbly.
Use swizzle stick to stir gold leaf and watch it float.