cashew crusted salmon


In the frozen seafood department, you should find a 2-pound package of Alaskan Wild Salmon with Sweet Chili Sauce. The 2-pound package cost a little better than $8.00.  The portions are individually wrapped.  I am cooking 4 pieces.

Get out the cast iron skillet.  Add about 2 tablespoons vegetable oil and 1 tablespoon butter.  While the butter is melting and the oil is heating up lightly coat both sides of the salmon with olive oil. Lightly sprinkle salt, pepper, and granulated garlic on both sides the salmon.  Get out a bowl, add some chopped raw cashews, honey, yellow mustard, cajun seasoning salt, and basil pesto, mix well.  Press the meat side of the fish onto cashew mixture, press down gently until you have a coating of the mixture fish.  Add the salmon to the hot oil skin side down.  The skin will start to fry when the skin is crispy flip the fish.  The fish is done when it easily flakes.  Remove from the skillet and top off with the remaining chopped cashews.

I serve this dish with steamed cauliflower with a cheese sauce and a cucumber and tomato salad.

Dinner is ready!

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