Macadamia Crusted Salmon with Kahlua Butter Sauce

Description

This exquisite Macadamia Crusted Salmon with Kahlua Butter Sauce is a delectable dish that captures the essence of a fine dining experience right in your home kitchen. Originally discovered in a local Tucson newspaper, this recipe has quickly become one of Steve Fallwell’s favorites, frequently requested by friends and family alike. With its delightful combination of textures and flavors, this dish is sure to impress anyone at your dinner table. Experience the buttery richness of Kahlua paired with a crunchy, nutty crust, and you’ll understand why it’s a beloved choice.

Recipe Details

Ingredients

Nutritional Information (per serving)

Instructions

1. Prepare the Crust: Begin by placing the panko breadcrumbs and chopped macadamia nuts into a food processor. Pulse until the mixture is well blended and has a fine, crumbly texture. This nutty blend will create a delightful crust for the salmon.

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2. Egg Mixture: In a separate mixing bowl, crack the egg and beat it thoroughly until it becomes a uniform mixture. Then, gently whisk in the milk, ensuring the ingredients are well combined. This egg wash will help the crust adhere to the salmon fillets.

3. Coat the Salmon: Take each salmon fillet and first dip it into the all-purpose flour, coating the outside evenly. Next, immerse the floured fillet into the egg wash mixture, allowing any excess to drip off before finally pressing it into the breadcrumb and nut mixture, ensuring the fillet is fully coated with the crunchy crust.

4. Sauté the Fillets: In a sauté pan, heat the olive oil over medium heat. Once the oil is hot, carefully place the coated salmon fillets into the pan. Sauté the fillets for approximately 3 to 4 minutes on each side, or until they develop a lovely golden-brown crust. Once browned, remove the fillets from the pan and set them aside.

5. Oven Finish: Preheat your oven to 350°F (175°C). Place the sautéed salmon fillets onto an oven-proof pan or sheet tray. Transfer the pan to the preheated oven and finish cooking the salmon for an additional 2 to 6 minutes, depending on the thickness of the fillets. The salmon should be opaque and easily flake with a fork when done.

6. Make the Kahlua Sauce: In a small saucepan, slowly bring the Kahlua to a boil over medium heat, being careful to avoid burning. Allow it to simmer and reduce by about half, which should take approximately 3 to 5 minutes.

7. Incorporate Cream: Once reduced, add the heavy cream to the saucepan, bringing it back to a low rolling boil. Let this mixture simmer and reduce again until it has thickened and concentrated in flavor, about another 3 to 5 minutes.

8. Finish the Sauce: Remove the saucepan from heat. Gradually whisk in the unsalted butter until it melts completely and is thoroughly blended into the sauce, creating a rich, velvety texture.

9. Serve: To plate, place each salmon fillet on a serving dish and generously drizzle the Kahlua butter sauce over the top. This dish pairs beautifully with steamed vegetables or a light salad, making it perfect for any occasion.

Enjoy Your Culinary Creation!

This Macadamia Crusted Salmon with Kahlua Butter Sauce is not only a feast for the palate but also an impressive dish to serve at gatherings or intimate dinners alike. Whether you’re entertaining guests or enjoying a quiet evening at home, this recipe is bound to elevate your dining experience.

For more delectable recipes like this one, visit Love With Recipes. Happy cooking!