Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce Recipe

Name: Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cashew nuts, raw and ground; 1/3 cup coconut, shredded natural; 2 tablespoons rosemary, chopped fresh; 1/3 cup Panko (Japanese bread crumbs); 4 (6 ounce) salmon fillets, skinned and boned; 1/2 cup flour, seasoned with salt and pepper; 2 eggs, beaten; 1/2 cup olive oil; 2 tablespoons shallots, chopped; 3 tablespoons hibiscus flowers, dry; 2 limes, juiced; 1/2 cup heavy cream; 8 ounces butter, room temperature; Salt and pepper, to taste

Servings: persons

1/2 cup cashew nuts, raw and ground
1/3 cup coconut, shredded natural
2 tablespoons rosemary, chopped fresh
1/3 cup Panko (Japanese bread crumbs)
4 (6 ounce) salmon fillets, skinned and boned
1/2 cup flour, seasoned with salt and pepper
2 eggs, beaten
1/2 cup olive oil
2 tablespoons shallots, chopped
3 tablespoons hibiscus flowers, dry
2 limes, juiced
1/2 cup heavy cream
8 ounces butter, room temperature
Salt and pepper, to taste

1
In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs.
2
Dredge the fillets of salmon in flour, then dip in beaten eggs.
3
Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture.
4
In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside.
5
Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers.
6
Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume.
7
Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper.
8
Served with sliced encrusted salmon.

1118

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup cashew nuts, raw and ground, 1/3 cup coconut, shredded natural, 2 tablespoons rosemary, chopped fresh, 1/3 cup Panko (Japanese bread crumbs), and more.

Yes, Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce

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