| Level: | Easy |
| Total: | 17 min |
| Prep: | 10 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 6 salmon fillets
- 1/3 cup honey mustard
- 2 tablespoons onion flakes
- Freshly ground black pepper
- 1/2 cup finely chopped dry-roasted cashews
- 2 cloves garlic, minced
- 1 bunch bok choy, rinsed well and chopped
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
- Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
- Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
- Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1423 |
| Total Fat | 95 g |
| Saturated Fat | 21 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 126 g |
| Cholesterol | 327 mg |
| Sodium | 588 mg |
Reviews
I making this tonight for dinner, but I don’t really care for Bok Choy. Has anyone tried another vegetable combination with this recipe (wilted spinach thanks.
Great taste!!! After reading the reviews about the cashews burning I only left the salmon on the stove top for 2 1/2 minutes a side. I then wrapped them in tin foil and put them in the oven for 2 more minutes at 400 degrees. Cashews were golden brown and the fish flaked off with a fork. It was sooooooo tender….. I also used cashews that were not salted and that was the right choice.
Enjoy, Tom
Fast, simple, easy to make, tastes great. A nice alternative salmon dish.
I don’t normally like salmon but this recipe is awesome. Now anytime that I cook salmon I use this recipe because it is my favorite.
This is such a great recipe! I made sure that I cooked it on medium heat to keep the cashews from burning. I also finish it in the oven. I used natural unsalted cashews and it was wonderful! Definitely recommend trying this recipe out!
This salmon recipe was very good. I used Jack Daniels Honey Dejon Mustard. I cooked it on my griddle and the cashews were perfect. It is a repeat recipe.
This looked so good on paper but just didn’t turn out for me. Maybe I used a honey mustard that was too sweet, but good god y’all, with the sweet mustard and nutty coating I thought I was eating salmon candy. I whizzed the cashews in the food processor a little and since the nuts are so oily it clumped into a bit of a wet mess. It was like trying to coat fish with soggy Grape Nuts. We ate every bit of it though.
I thought this was a great recipe! I read some of the other reviews so I cooked the fish at medium and kept it covered most of the time to make sure the fish cooked with out burning the nuts. I also did not have honey mustard, so I spread honey on the fish and then dijon mustard and then dredged the fish in the nuts. Yum!
I was excited to make this recipe because I like all the ingredients in it, however the biggest problem I had was that the cashews were burning before the fish was done and that messed everything up. The taste was not there for me. I did like the bok choy.
Before I ate this dish I was ready to call it a disaster. As I dished out the salmon onto plates I was already thinking
about the negative review I was about to give this recipe. However, after eating it, I have changed my tune.
about the negative review I was about to give this recipe. However, after eating it, I have changed my tune.
It tasted OK, but a little too salty. Since salmon is already salty, I recommend using salt-free cashews, or another nut that doesn’t contain so much of it. And the other thing is cooking this dish on medium-high heat will burn it! I only had the salmon in the pan for about 1 minute and it was burning. I had to turn the heat down to medium (almost medium-low) to keep it from burning while cooking the salmon all the way through. Needless to say, the crust was mostly black… but still tasted ok.