Cashew And Rosemary Encrusted Salmon With Hibiscus Lime Sauce Recipes

CASHEW-CRUSTED SALMON WITH BOK CHOY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
• Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
• Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
• Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

CASHEW AND ROSEMARY ENCRUSTED SALMON WITH HIBISCUS-LIME SAUCE

Steps:

• In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs. Dredge the fillets of salmon in flour, then dip in beaten eggs. Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture. In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside.
• Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon.

CASHEW CRUSTED SALMON

Steps:

• Place 1 tablespoon of oil in a large skillet and heat through until hot.
• In a bowl mix the honey and mustard together, add the onion and garlic mix well.
• Brush the salmon on the skin side with the honey mixture thick enough to coat. Place in the cashews and coat well.
• Place the fish skin side down in the hot skillet and gently sauté until the side turns golden. Turn over the salmon and finish cooking it until the internal temperature reaches 145°F using a cooking thermometer.
• Place on a platter and drizzle with the remaining oil and a squirt of lemon. Serve immediately.