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home > recipes > seafood > toasted cashew and garlic-crusted salmon
from Yardley, PA, USA 1 cup unsalted, unroasted cashews 3 to 5 cloves garlic, depending on preference flour (amount not specific — see below) 1 lb salmon fillet 2 Tbsp olive oil, for frying Toast cashews in toaster oven or conventional oven at 250F heat for 10 to 15 minutes, or until moderately browned and/or aromatic. Combine cashews, garlic, and enough flour to allow for dry and easy grinding and place in food processor or crush by hand — add the flour gradually but without enough the oil in the cashews and moisture in the garlic will make it difficult to grind; flour will dry the mixture without adding flavor of its own. Set salmon flesh-side up and generously rub the dry mixture on the salmon, coating evenly wherever the flesh is exposed. In heated skillet (over medium to medium-high heat), add oil. When oil starts to ripple, add salmon, flesh-side down. Let sit until golden brown, then flip.** ** When cooking filleted fish (and even most meats), a good rule of thumb is to let the first side cook for 80% of the total cooking time and the remaining 20% to cook the other side. Do not repeatedly flip the meat or fish as to re-cook a side that has already been in contact with the pan or grill. This tampers with the it and often results in a drier, tougher meat or fish.

Toasted Cashew and Garlic-crusted Salmon


average rating = 5 stars(5.00002 comments available)
SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by DAVE (405)


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(posted December 24, 2001)

from Yardley, PA, USA

1 cup unsalted, unroasted cashews
3 to 5 cloves
garlic, depending on preference
flour (amount not specific — see below)
1 lb
salmon fillet
2 Tbsp
olive oil, for frying

Toast cashews in toaster oven or conventional oven at 250F heat for 10 to 15 minutes, or until moderately browned and/or
aromatic.

Combine cashews, garlic, and enough flour to allow for
dry and easy grinding and place in food processor or crush by hand — add the flour gradually but without enough the oil in the cashews and moisture in the garlic will make it difficult to grind; flour will dry the mixture without adding flavor of its own.

Set
salmon flesh-side up and generously rub the
dry mixture on the salmon, coating evenly wherever the flesh is exposed.

In heated
skillet (over medium to medium-high heat), add oil. When oil starts to ripple, add salmon, flesh-side down. Let sit until golden brown, then flip.**

** When cooking filleted
fish (and even most meats), a good rule of thumb is to let the first side cook for 80% of the total cooking time and the remaining 20% to cook the other side. Do not repeatedly flip the meat or fish as to re-cook a side that has already been in contact with the pan or grill. This tampers with the it and often results in a drier, tougher meat or fish.



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+2 comments


from Amenia, NY, United States wrote:4  4

Dave, I love new ways of preparing salmon. I tried this using pecans instead of cashews and it was also very delicious.Thanks for the recipe!
5 starsDecember 30, 2001


from New Hope,PA, United States wrote:5  4

The dish was fabulous! What can I say! The cashews and garlic blended perfectly to give the salmon an extraordinary flavor. I would recommend it to anyone who appreciates the taste of salmon!!
5 starsDecember 25, 2001


 
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