Cashew Salmon Recipe
Fresh salmon encrusted in chopped cashews and pepper topped with lemon-lime beurre blanc, rice pilaf and sautéed vegetables
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice Pilaf
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
- 2
Add the rice and toast for about 2 minutes, stirring frequently. Pour in the vegetable broth or water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid is absorbed.
- 3
Prepare the Vegetables
In a large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 4
Prepare the Cashew Salmon
Preheat the oven to 375°F (190°C). Season each salmon fillet with salt and pepper. Press the chopped cashews onto the top of each fillet to create an even crust.
- 5
Place the salmon on a baking sheet and bake for 15-20 minutes or until the salmon is cooked through and the cashews are golden.
- 6
Make the Lemon-Lime Beurre Blanc
In a small saucepan, melt the butter over low heat. Stir in the lemon and lime juice, and simmer gently for a few minutes until slightly thickened. Season with salt to taste.
- 7
To serve, place a portion of the rice pilaf on each plate, top with the cashew-crusted salmon, drizzle with the beurre blanc, and arrange the sautéed vegetables on the side.