Crispy Skinned Salmon with Creamy Cashew Dressing
Serve with your fave steamed vegetables and/or a salad.
Servings: 4
Author: Linda from Brunch with Joy
For the Crispy-skinned salmon:
- 4 thick salmon steaks skin on
- 1 tablespoon extra virgin olive oil
- Salt to taste
For the Creamy cashew dressing:
- 2 cups cashews soaked overnight in 1 cup water, rinse and drained
- ½ tablespoon miso paste
- 1 tablespoon red onion finely minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh dill weed minced
- 3 cloves garlic finely minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Crispy-skinned salmon:
Place salmon, skin side up, on a plate. Drizzle with olive oil. Rub salt into skin.
Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crispy. Flip and cook, covered for 4 to 5 minutes for medium doneness or until cooked to your liking.
For the Creamy cashew dressing: