Cashew-crusted salmon with sweet chilli salsa
Serves: 2
Time to make: 20 mins
Total cost: $11.80 / $5.90 per serve
(at time of publication)
Ingredients
- 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 coriander, finely chopped
- 1 tablespoon sweet chilli sauce
- 1 lime, juice
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Instructions
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 425cal
-
Kilojoules 1780kJ
-
Protein 40g
-
Total fat 22g
-
–Saturated fat 4g
-
Carbohydrates 15g
-
–Sugars 14g
-
Dietary fibre 2g
-
Sodium 170mg
-
Calcium 60mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
