Pan Fried Salmon with Cashew Sauce
Pan Fried Salmon with Cashew Sauce
This is a take on a popular Sri Lankan dish using salmon instead of different fish indigenous to the South Asian island. The sauce uses cashews as the base, with cilantro, onion, garlic, green chilies, and lime juice. The best part of the sauce is that there’s no cooking required. As far as the salmon goes, it is simply seasoned with salt and pepper. It needs to be pan fried skin side down for 75% of the total cooking time. We’re looking to have nice, crispy salmon skin. Then, all you have to do is ladle the sauce in the center of a plate and place the salmon flesh side down in it.
Equipment
- Food processor or immersion blender
Ingredients
- 8 oz salmon fillet
- 1/4 cup vegetable oil
- 1/2 cup roasted cashews
- 1/4 medium red onion chopped
- 1 green chili
- 2 garlic cloves
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper to taste
Instructions
- Place the cashews, onion, garlic, cilantro, green chili, lime juice, and 2 tbsp of vegetable in a food processor.
- Purée until smooth.
- Heat up the rest of the vegetable oil in a small sauté pan over medium high heat. Season the salmon fillet with salt and pepper. Place skin side down into the sauté pan.
- Cook the salmon for 6-7 minutes on the skin side. Flip and cook for 3 minutes on the flesh side. Let rest for 5 minutes.
- Place the cashew sauce in the center of a plate.
- Place the fillet flesh side down into the sauce.
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