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


Get out the cast iron skillet.  Add about 2 T. vegetable oil and 1 T. salted butter.  While the butter is melting, lightly coat both sides of the salmon with olive oil. Lightly sprinkle salt, pepper, and granulated garlic on both sides.  Get out a bowl, add 1/4 cup chopped cashews, 2 tsp. of honey, 1 T.  yellow mustard, 2 1/2 T. sweet chili sauce, 1 T. cajun seasoning salt, and basil pesto, mix well.  Press the meat side of the fish onto the cashew mixture, press down gently until you have a coating of the mixture.  Add the salmon to the hot oil skin side down.  The skin will start to fry and sizzle 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 cashew mixture.

I traditionally serve this dish with lemon roasted potatoes, coconut rice with cilantro, fried spicy green beans, and a lemon kale salad.

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