Cooking Instructions;

• Process the nuts in a food processor to finely chop them.
• Add olive oil, salt, pepper, lemon juice, orange juice, lemon zest in the processor with the nuts, and blend until sauce thickens. Do not over-process to keep a chunky texture.
• The fish can be baked or grilled.

To Grill;

• Brush the grill with olive oil and place the salmon fillet on top of it. Sprinkle salt and pepper lightly on the top. Grill the bottom for 6 minutes.
• Brush olive oil on top and flip the fillet. Sprinkle a dash of salt and pepper lightly. Continue to grill for an additional 6 – 10 minutes.
• Lightly pierce the fillet with a fork to see if it flakes. If it does, the Salmon is ready.
• Take off the grill and place it aside.

To Bake;

• Preheat oven to 450 F.
• Brush the fillet with olive oil on both sides, and sprinkle salt and pepper on both sides.
• Bake for 8 to 10 minutes at 450 F.
• Check if the fillet flakes with a fork.
• Take out the Salmon and place it aside.
• Place the fillet on a plate. Drizzle the sauce all over it.
• Serve the Salmon with lemon wedges on the side.

Tip: You can marinate the Salmon in the sauce before grilling/baking. It is best to use a socket-eyed fillet so it retains the shape.