Seared Salmon and Cilantro-Cashew Whole Grain Bowl

Seared Salmon and Cilantro-Cashew Whole Grain Bowl
Seared Salmon and Cilantro-Cashew Whole Grain Bowl | http://saltandwind.com After all my travels and illness lately, I need a clean slate and I'm betting it'll come in the form of this Seared Salmon and Cilantro-Cashew Whole Grain Bo...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
Makes about 3/4 cup Cilantro-Cashew Puree
Servings
2
Diet
Seared Salmon and Cilantro-Cashew Whole Grain Bowl | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
American
Ingredients
13
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
Makes about 3/4 cup Cilantro-Cashew Puree
Servings
2
Diet
Dairy-Free
Seared Salmon and Cilantro-Cashew Whole Grain Bowl | http://saltandwind.com

After all my travels and illness lately, I need a clean slate and I'm betting it'll come in the form of this Seared Salmon and Cilantro-Cashew Whole Grain Bowl. Because this is what I eat when there’s no hope. Ok, that doesn't sound too promising. Let’s start over, shall we? This Seared Salmon and Cilantro-Cashew Whole Grain Bowl is what I eat when I need a clean slate. Because while some of my friends juice (er, starve themselves), I take a different approach that involve eating as many healthy fats and vegetables as possible.

Ingredients

  • 1 medium jalapeño chile
  • 1/2 cup roasted salted cashews
  • 1/4 cup extra-virgin olive oil
  • 4 medium garlic cloves
  • 1 1/2 cups packed fresh cilantro leaves
  • 1/2 medium Lime

    juiced

  • kosher salt and Freshly ground black pepper
  • 4 medium asparagus spears

    ends trimmed and trimmed into 1-inch lengths

  • 1/2 cup fresh or frozen shelled sweet peas
  • neutral oil (like canola, grapeseed, or peanut oil)
  • 2 (4 ounce) salmon fillets
  • 1 1/2 cups cooked whole grains

    (quinoa, brown rice, or farro all work great)

  • 1/2 medium firm-ripe avocado

    pitted and cut into thin slices

Instructions

For the Cashew-Cilantro Puree: Turn a gas burner on medium heat and char the jalapeño, turning frequently, until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeños and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.

Tip

I made this puree originally to go with this Chilled Avocado Soup (perfect for the hotter weather, FYI) but now use it any and everywhere!

Combine jalapeño, nuts, olive oil, garlic and a pinch of salt and pepper in food processor and process until mixture is very creamy and light white. Add cilantro and lime and pulse until just evenly combined and mixture is light green. Taste and add more salt as needed.

Tip

The puree can be made up to 2 days ahead of time -- store it refrigerated in an airtight container.

Bring a small saucepan of well salted water to a boil over high heat. When it boils, add the asparagus and peas and cook until bright green and tender, about 2 to 3 minutes. Drain and place in an ice water bath until cold. Drain and set aside.

Tip

The vegetables can be prepared up to 2 days ahead of time -- simply refrigerate until ready to use.

For the salmon: Meanwhile, season the salmon with a drizzle of the neutral oil and salt and pepper. Heat a large cast iron skillet over medium-high heat until very hot, at least 2 minutes. Add the salmon (it should sizzle loudly when it hits the pan) skin-side down and cook, undisturbed until skin is crisp and brown, about 3 minutes. Flip and cook until fish is cooked 2/3 the way through and just browned on second side.

To serve, assemble bowl by arranging grains, fish, vegetables, and a topping with a few slice of avocado and a dollop of the puree.

Tip

You'll have leftover puree – use it on toasts with goat cheese, slather it on your next sandwich, or just eat it off the spoon when no one’s looking!

Footnotes

 

http://saltandwind.com/recipes/184-seared-salmon-and-cilantro-cashew-whole-grain-bowl-recipe

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