Cashew and Rosemary Crusted Salmon with Hibiscus-Lime Sauce
Recipe adapted from Razz Kaminitzer
Serves: 4
Nutritional Breakdown Per Portion (Serving size: 1/4 of total recipe)
- Calories: 1350
- Total Fat: 119g
- Saturated Fat: 49g
- Carbohydrates: 29g
- Fiber: 4g
- Sugars: 4g
- Protein: 45g
- Cholesterol: 336mg
- Sodium: 957mg
Total Time: 40 minutes
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients
- 1/2 cup raw cashews, finely ground
- 1/3 cup unsweetened shredded coconut
- 2 tablespoons finely chopped fresh rosemary
- 1/3 cup Japanese panko bread crumbs
- 4 salmon fillets (about 6 oz each), skin and bones removed
- 1/2 cup all-purpose flour, seasoned with salt and black pepper
- 2 eggs, lightly beaten
- 1/2 cup olive oil
- 2 tablespoons finely chopped shallots
- 3 tablespoons dried hibiscus flowers
- Juice of 2 limes
- 1/2 cup heavy cream
- 8 oz unsalted butter, at room temperature
- Salt and pepper, to taste
Instructions
Prepare the crust: In a bowl, combine the ground cashews, shredded coconut, chopped rosemary, and panko crumbs.
Coat the salmon: Dredge each fillet in the seasoned flour, dip in the beaten eggs, then press into the cashew mixture to coat evenly.
Cook the salmon: Heat the olive oil in a skillet over medium heat and pan-fry the salmon until cooked to your liking on both sides. Remove and set aside.
Make the hibiscus-lime sauce: Pour off excess oil from the pan, leaving about 1 tablespoon. Saut the shallots and dried hibiscus briefly. Deglaze the pan with white wine and reduce almost completely. Stir in the heavy cream and reduce by half. Lower the heat and gradually whisk in the butter in increments, alternating with lime juice, until the sauce is fully emulsified. Season with salt and pepper to taste.
Serve: Slice the salmon and spoon the hibiscus-lime sauce over the top.
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