fbpx

 

Cashew Crusted Salmon with “Ponzu” Sauce

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]
Serves 4 One Serving: 1/4 of a 4 serving recipe

Ingredients List

  • 1 cup (55 g) cashew pieces
  • 1/2 cup fresh cilantro, coarsely chopped
  • 2 tbsp (28 g) coconut oil, divided
  • 1/4 tsp unrefined sea salt
  • 1 lb salmon fillets, with skin
  • 3 Tbsp (45 ml) coconut aminos
  • 1 lime, juiced
+ Add Recipe to Shopping List

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

Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

1 review

  1. 4 stars
    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.

WRITE A REVIEW

Your email address will not be published. Required fields are marked *

Your Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Featured Recipes

cta-booklet

Not on our mailing list?
Sign up and get 5 Fabulous French Recipes! Oui s'il vous plaît!

At Keto-Mojo, we believe in sharing—sharing important keto community news, science and studies, great keto recipes, products we love, and profiles of people that inspire us.

Join our community now and fall in love with 5 new French recipes!

Show Buttons
Share On Twitter
Hide Buttons
X