About this recipe: Pan-seared salmon fillets and scallops are served with a delicious macadamia nut and coriander pesto. Serve with freshly cooked rice, potatoes or a side salad with a crusty bread roll.
Macadamia nut oil can be purchased online. If unavailable, use groundnut oil or walnut oil.
I had very high hopes for this recipe because it sounded SO good and I followed it to a "T". I think this recipe should just be listed with the pesto on it's own. I think I would've liked the pesto better on another type of protein. Perhaps a seared beef on some orrechiette pasta. Really, you could use the Pesto on anything. I would make a couple changes to it though. Unfortunately, I couldn't find macadamia oil and I wish I had because I think it really is essential to this recipe. There was something about the raw taste of the garlic that I didn't enjoy (and I LOVE garlic)...next time maybe I would use garlic powder or roasted garlic. But overall, Thanks for the recipe...it really was an amazing combination of flavors...so many flavors! - 19 Sep 2008 (Review from Allrecipes US | Canada)
I was hesitant about making a pesto that was not the traditional basil/parmesan pesto - but WOW this pesto was incredibly refreshing and delightful. I wanted the salmon to have more flavour, so I added a pinch of black pepper, thyme, garlic powder, and oregano before searing it. I used grapeseed oil instead of olive oil to sear the salmon and scallops b/c it has a higher smoke rate. I really enjoyed this recipe!!! I found that using a microplane grater w/ the ginger was extremely beneficial. - 14 Jul 2011 (Review from Allrecipes US | Canada)
Pretty good! I made some changes - I used shrimp instead of scallops and served it all with linguine and halved cherry tomatoes. - 14 Mar 2009 (Review from Allrecipes US | Canada)