Best Cashew Crusted Salmon With Bok Choy Recipes

CASHEW CRUSTED SALMON

Steps:

• Place 1 tablespoon of oil in a large skillet and heat through until hot.
• In a bowl mix the honey and mustard together, add the onion and garlic mix well.
• Brush the salmon on the skin side with the honey mixture thick enough to coat. Place in the cashews and coat well.
• Place the fish skin side down in the hot skillet and gently sauté until the side turns golden. Turn over the salmon and finish cooking it until the internal temperature reaches 145°F using a cooking thermometer.
• Place on a platter and drizzle with the remaining oil and a squirt of lemon. Serve immediately.

GLAZED SALMON AND BOK CHOY SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
• Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
• Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.

BAKED SALMON WITH BOK CHOY

Steps:

• Heat oven to 475°F.
• Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
• Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
• Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
• To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.

CHIA CRUSTED SALMON WITH SOY BOK CHOY

Steps:

• Preheat the oven to 350 degrees F. Stir together the mustard, Sriracha and 1/2 teaspoon each salt and pepper, and then rub all over the salmon.
• Spread the chia seeds on a plate, and then place what would be the skin-side of the salmon on the seeds, pressing lightly to coat.
• Heat the oil in a large heavy skillet over medium-high heat until hot. Sear the salmon in two batches, seeded-side down, until browned around the edges and the seeds are set and form a crust, about 3 minutes per batch. Transfer the salmon, seeded-side up, to a baking sheet. Transfer to the oven and bake until just cooked through, 6 to 8 minutes.
• Wipe out the skillet.
• While salmon bakes, put the bok choy in the skillet with the soy sauce, maple syrup and 1/4 cup water. Cover, bring the liquid to a simmer and cook until the bok choy is tender, about 8 minutes. Uncover and continue to cook until the liquid forms a glaze, 4 to 6 minutes. Serve the salmon with the bok choy.