This recipe from the Keto Cooking for Healing and Weight Loss cookbook is one you truly must know about. Never mind that it takes less than five minutes to prep and another five to cook (seriously!). It’s the flavor. It’s fantastic. Plus, it’s super customizable, which is great since cashews are one of the higher-carb nuts and you can easily substitute pecan, macadamia, brazil, or walnuts with equally fantastic results! Make it once and you’ll want to make it regularly. Here’s what author Vivica Menegaz has to say about it, and we couldn’t agree more: “This recipe will impress your family! This dish is easy, super quick to make and full of flavor and healing qualities. You will love the sweetness of coconut aminos, combined with tangy lime juice, to brighten the soft round flavors of the fish and nuts. This Keto version of ponzu sauce is soy and sugar free.”[Reprinted with permission from Keto Cooking for Healing and Weight Loss by Vivica Menegaz, Page Street Publishing Co. 2021. Photo credit: Yasmin Alishav]
Instructions
- In a food processor, blend the cashews, cilantro, 1 tablespoon (14 g) of coconut oil and salt, until even, green crumbles are formed.
- In a medium nonstick skillet, heat the remaining 1 tablespoon (14 g) of coconut oil over high heat, then place the salmon fillets in the pan, skin side down. Immediately spread the cashew crumbles on top of the fillets, pressing them down onto the fish and creating a crust about 1⁄2 to 3⁄4 inch (1 to 2 cm) thick. Cover immediately with a tight-fitting lid and lower the heat to medium. Cook until the salmon is turning opaque all over, about 5 minutes, then turn off the heat and let sit for another minute.
- While the salmon is cooking, make the ponzu sauce by mixing the coconut aminos with the lime juice.
- Serve hot with a couple of tablespoons (30 ml) of ponzu sauce on top of the salmon
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This was absolutely delicious however I did use tamari roasted almonds instead of the cashews as that’s what I had in the cupboard.
Will certainly be making it again.