Recipe Week: Day 3 — Cashew Crusted Filet of Salmon

Posted on August 25, 2010

Cashew Crusted Filet of Salmon

 

Ok, time for true confessions.  I’m not a big fish (especially salmon) eater.  Neither are my children so my wonderful husband was the only one willing to try this recipe.  I have made a couple of attempts to make other salmon recipes for him in the past since it is VERY healthy and he enjoys it, but it usually wasn’t as tasty as he gets when he is eating out. 

I made this recipe for him (and used fresh frozen filets) and he really enjoyed it.  In fact the idea was he was just going to have a taste to see if he liked the recipe and he ate the whole piece.

Hope you enjoy it, too!

Serves 4

2 tablespoons olive oil, divided

4 skin on salmon filets, 4-5 ounces each

¼ cup honey

¼ cup yellow mustard

2 tablespoon minced onion

2/3 cup finely chopped Fisher Nuts roasted cashew pieces

1 clove garlic minced

1 lemon cut in half

Method of  preparation:

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

 

Nutrition information per serving, based on 4 servings:  Calories 540,

Calories from fat 300, Total fat 33 g, Saturated fat 6 g, Trans fat 0 g, Cholesterol 85 mg, Sodium 450 g, Carbs 300 g, Fiber 1 g, Protein 32 g.

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