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Cashew Crusted Salmon with Maple-Miso Glaze

Chef/owner Chris Stoneham,
Enorae Bistro

Salmon should not be marinated too long. Over marinating will begin to cook the fish, changing its texture. The aromatic nuttiness of the cashews complements the tang of the mustard. The sweetness of the maple syrup becomes evident as the dish finishes with the flaky texture of the salmon.

­1 1/4 kg fresh Pacific salmon side with skin on, pin bones removed
3 Tbsp light miso paste
1/2 cup soy sauce
2 Tbsp rice vinegar
1/4 pure Canadian maple syrup
2 Tbsp smooth Dijon mustard
1/2 cup unsalted cashews,
toasted and crushed
canola oil

12 cups fresh baby spinach
1 Tbsp olive oil
1 Tbsp butter
2 shallots, finely diced
1/2 red pepper, julienned
salt and pepper to taste
balsamic vinegar

1.   Rinse fish with cold water. Pat dry.
2.   Divide fish into six equal pieces.
3.   In a square baking dish, place fish pieces flesh side down. Pour soy sauce over fish. Marinate for 15-30 min.
4.   In a small bowl, whisk together rice vinegar, maple syrup, Dijon mustard and miso paste. Set aside.
5.   Place an oven-safe skillet in the preheated oven for about 5 min.
6.   Remove fish from marinade and pat dry. Smear dijon mixture over the flesh side of the fish. Coat with cashews.
7.   Place fish, skin-side down, in the preheated skillet. Drizzle with canola oil. Bake 12-15 min at 325˚F, until fish easily flakes with a fork.
8.   Remove skin just before serving.

1.   In a large skillet or wok, melt butter and oil over medium heat.
2.   Add peppers and shallots. Sauté for 3-5 min, until tender.
3.   Add spinach. Cook until wilted.

1.   Mound spinach on each plate.
2.   Place a piece of salmon on top.
3.   Drizzle with any extra dijon sauce, and balsamic vinegar.

Yield 6 servings

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