Make the macadamia crust. Add the coconut, macadamias and bread crumbs to a food processor and blitz until chopped into very small chunks. Add the remaining ingredients and pulse to combine. Set aside.
Preheat oven to 180ºC. Line a large baking tray with aluminium foil, ensuring you leave enough excess foil to double over and completely wrap your piece of salmon. Remove salmon from the fridge, placing onto the lined tray. Using clean hands, add the macadamia crust crumbs to cover the top of the salmon, using your fingers to press the crumbs into the salmon a little.
While the oven preheats make the lime and dill yoghurt sauce. Add crushed garlic and lime juice to a large bowl. Stand for 5 minutes, then add yoghurt, honey and salt. Use a blender to combine, then stir through dill. Transfer to a serving bowl and set aside.
Take the excess foil and wrap over the salmon, to cover entirely, tucking in the edges of the foil to not leave any gaps.
Bake on one of the lower racks in your oven for for approximately 20 minutes. If your salmon fillet is thinner, check after 15 minutes. If the salmon is quite thick, you may need up to 25 minutes. Cook salmon until it is just cooked through and no more. The salmon should remain very pink, but flake when tested with a fork.
Turn on your grill setting. Open the foil entirely, and place the salmon under the hot grill for 1-2 minutes, to crisp up the macadamia crust.
Serve immediately alongside the yoghurt sauce and extra wedges of lime.
Make the macadamia crust. Add the coconut, macadamias and bread crumbs to a food processor and blitz until chopped into very small chunks. Add the remaining ingredients and pulse to combine. Set aside.
Preheat oven to 180ºC. Line a large baking tray with aluminium foil, ensuring you leave enough excess foil to double over and completely wrap your piece of salmon. Remove salmon from the fridge, placing onto the lined tray. Using clean hands, add the macadamia crust crumbs to cover the top of the salmon, using your fingers to press the crumbs into the salmon a little.
While the oven preheats make the lime and dill yoghurt sauce. Add crushed garlic and lime juice to a large bowl. Stand for 5 minutes, then add yoghurt, honey and salt. Use a blender to combine, then stir through dill. Transfer to a serving bowl and set aside.
Take the excess foil and wrap over the salmon, to cover entirely, tucking in the edges of the foil to not leave any gaps.
Bake on one of the lower racks in your oven for for approximately 20 minutes. If your salmon fillet is thinner, check after 15 minutes. If the salmon is quite thick, you may need up to 25 minutes. Cook salmon until it is just cooked through and no more. The salmon should remain very pink, but flake when tested with a fork.
Turn on your grill setting. Open the foil entirely, and place the salmon under the hot grill for 1-2 minutes, to crisp up the macadamia crust.
Serve immediately alongside the yoghurt sauce and extra wedges of lime.
Make the macadamia crust. Add the coconut, macadamias and bread crumbs to a food processor and blitz until chopped into very small chunks. Add the remaining ingredients and pulse to combine. Set aside.
Preheat oven to 180ºC. Line a large baking tray with aluminium foil, ensuring you leave enough excess foil to double over and completely wrap your piece of salmon. Remove salmon from the fridge, placing onto the lined tray. Using clean hands, add the macadamia crust crumbs to cover the top of the salmon, using your fingers to press the crumbs into the salmon a little.
While the oven preheats make the lime and dill yoghurt sauce. Add crushed garlic and lime juice to a large bowl. Stand for 5 minutes, then add yoghurt, honey and salt. Use a blender to combine, then stir through dill. Transfer to a serving bowl and set aside.
Take the excess foil and wrap over the salmon, to cover entirely, tucking in the edges of the foil to not leave any gaps.
Bake on one of the lower racks in your oven for for approximately 20 minutes. If your salmon fillet is thinner, check after 15 minutes. If the salmon is quite thick, you may need up to 25 minutes. Cook salmon until it is just cooked through and no more. The salmon should remain very pink, but flake when tested with a fork.
Turn on your grill setting. Open the foil entirely, and place the salmon under the hot grill for 1-2 minutes, to crisp up the macadamia crust.
Serve immediately alongside the yoghurt sauce and extra wedges of lime.
