Macadamia, Orange and Tea Glazed Salmon, Snap Pea Feta Salad

For the glaze:

• 2 tablespoons of macadamias
• ⅓ cup of sugar
• 1 orange sliced
• 2 tea bags
• 1 tablespoon of soy sauce

For the salad:

•  1 pound of snap peas
•  1 teaspoon of macadamia oil
•  1 teaspoon of wine vinegar
•  2 Tbsp of crumbled feta cheese
•  ¼ cup of macadamias, extra
•  3 basil leaves (torn)

1) Place the salmon in an ovenproof dish and add macadamia oil to cover. Roast at 175°F for 25 minutes. 2) To make the glaze, process macadamias to a smooth paste, adding a bit of oil. Press through a sieve and reserve paste. 3) Bring ½ cup water and the sugar to a boil, add the orange slices and cook 15 minutes. 4) Strain mixture into a bowl and add the tea bags. Allow to steep for 5 minutes. 5) Return to pan with the soy and reduce to a glaze consistency. 6) To make the salad, cook the snap peas and mix with the remaining ingredients. 7) Brush the salmon with the glaze and broil until caramelized. Stir 2 tablespoons of the macadamia paste into the glaze over low heat. 8) Serve salmon with the snap pea salad. Spoon over the glaze.

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