Coconut Crusted Salmon with Passionfruit Mayonnaise

The summer fruit has all arrived in the fruit shops, but somehow the summer weather seems to have made a wrong turn somewhere en route to Sydney!

Monday, we were all rushing to find our shorts or the coolest of clothes, as we sweltered in unbearable heat.  The night that followed was no cooler, and we wrestled with the bed sheets trying to sleep in the oppressive heat.

The next day the air was filled with the smell of bushfires (thanks to backburning that had gone a little awry!!) and all of this makes you think that summer has finally arrived, and hot glorious days are here to stay - then

WHAMMO!

It's cold again!  Today I sit here rugged up in jeans and a sweater, and wonder what warm comforting food I can make for dinner tonight!  I tell you it's crazy!

This meal was from last weekend when the nights were balmy, and I was dreaming of summer!  Perhaps those nights will come again, and this is the perfect meal to serve then!!

It's a little left of centre - but in a really good way.  I wondered what the passionfruit mayonnaise would be like, and I must say I really liked it.  The quantity the recipe makes will leave you with some left over, and I am contemplating using it with some prawns and mango - in a some kind of salad.

The recipe says that it serves four - but I found that the coconut crust was enough to make a fairly substantial topping for two large tail pieces of salmon.  I will give you the recipe as it appears in the magazine, and let you make the judgement call on what size, or how many pieces of salmon to use.

Coconut Crusted Salmon with Passionfruit Mayonnaise
From Good Food Magazine, December issue - Recipe by Ross Dobson

Serves 4

1/4 cup (60ml) coconut cream
1/4 cup (35g) unsalted raw cashews, lightly roasted *
1 cup mint leaves
2 tbs lime juice
1 tbs fish sauce
700g salmon fillet, skin on **
lemon wedges to serve

Passionfruit Mayonnaise

2 egg yolks
1 tsp lemon juice ***
3/4 cup (185ml) light olive oil ****
3 tbs passionfruit pulp (approximately 2 large passionfruit)

Place the coconut cream, cashews, mint, lime juice and fish sauce in a food processor (or the Thermomix).  Process to a thick, smooth paste.

Place the salmon, skin side down, on a lined baking tray.  Rub the cashew mixture all over the salmon flesh, and refrigerate for 30 minutes.

To make the passionfruit mayonnaise, whisk the egg yolks and lemon juice in a small bowl.  Whisk in the oil a little at a time, until the mixture is combined and thick.  Stir in the passionfruit, and set aside.

Note:
Of course I made the mayonnaise in the thermomix - here is my version.  With the butterfly in place, add the egg yolks and lemon juice to the TM bowl.  Put on speed 4 and mix until the the egg yolks and juice are combined.  With the motor still running on speed 4, add the oil to the reservoir, making sure that it drips slowly.  Continued whisking until the mayonnaise is totally emulsified - this should take between 2 - 3 minutes.  It will make quite a thick consistency.  Add the passionfruit pulp to the mayonnaise, mix gently on speed 3 until combined.  Season well with salt and freshly ground black pepper.  Set aside.  I really does need seasoning - the salt really picks up the passionfruit flavour!!

Preheat the oven to 200 degrees (fan).  Roast the salmon for 15-20 minutes, or until golden and medium rare, or cooked to you liking. (You may need to place under the grill to crisp up the crust - but watch it carefully if you do!)  Cover loosely with foil and allow to rest for 5 minutes.

Serve with vegetables or salad of choice, passionfruit mayonnaise, and lemon wedges.

My changes:
* oops - I forgot to toast the cashews - it was fine.  You could also just buy already roasted, unsalted cashews.

** I used 2 x tail pieces - you could also use 4 x smaller pieces of salmon.

***  I used lime juice as it was leftover, and I couldn't be bothered cutting a lemon for 1 teaspoon worth of juice!  Added a nice zing to the mayo!

**** I used light olive oil, but I think next time that I would actually prefer to use an even lighter flavoured oil, such as rice brain oil (which is what I usually use when making mayo).

This was a great summertime meal - and really quite easy if you are entertaining.  You can make the crust ahead of time, and place it on the salmon.  Make the mayo in advance and then just serve it with a lovely salad.  Your guests will be suitably impressed I am sure!