I constantly see recipes for poultry or seafood in some kind of pureed walnut sauce. I know this is very traditional, but I've always held off because somehow, the texture is off-putting to me. Of course, when I do get around to trying such recipes and dishes, I'm sure they'll be amazing, just like any other food I've had reservations about. In the meantime... baby steps. I'm pairing salmon with a cashew salsa (cashews are my favorite nut, so it seemed to be a good idea).
Roasted Salmon with Cashew Salsa
- 1 salmon fillet
- 1/4 c. cashews
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. ancho chili powder
- 1/2 serrano chili pepper, roughly chopped
- 1 lime, juiced
- handful of cilantro, torn
- 1 small garlic clove, roughly chopped
- olive oil
- 1/4 c. of water
Preheat the oven to 350 degrees.
While the oven preheats, add the cashews, cumin, paprika, and chili powder to a dry skillet. Let them toast together until fragrant and transfer to a food processor. Add the serrano, lime juice, cilantro, and garlic, and pulse to combine. Slowly drizzle in water until a desirable consistency is reached, keeping in mind that the nuts will continue to soak up the water the longer it sits. Season with salt and pepper and set aside.
Heat 1 T. of olive oil in the skillet. Season the salmon with salt and pepper. Cook for 2-3 minutes, then turn and transfer the pan to the oven, cooking another 4 minutes.
Plate the salmon and spoon the salsa over the top.