Cashew-crusted salmon with sweet chilli salsa

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

2 boned salmon fillets (about 150g each), skin removed

2 teaspoons liquid honey

¼ cup unsalted cashew nuts, finely chopped

spray oil

Salsa

1 spring onion, finely chopped

½ red capsicum, finely chopped

1 tomato, finely chopped

¼ cup fresh coriandercilantroX, finely chopped

1 tablespoon sweet chilli sauce

1 lime, juice

Instructions

Stay Awake

1 Remove any excess oil from salmon by patting with kitchen paper. Cover each fillet with 1 teaspoon honey and coat the top side of each fillet with cashews. Place in a non-stick frying pan and fry for 4-5 minutes each side.

2 To make salsa, mix all salsa ingredients together well.

3 Serve hot salmon with a large green salad and salsa on the side.

Variations

Make it gluten free: Use gluten-free sweet chilli sauce.

HFG tip

This dish can also be served cold.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 40 g

Total fat 22 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 14 g

Dietary fibre 2 g

Sodium 170 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.