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 recipe. 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.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Seared Salmon and Cilantro-Cashew Whole Grain Bowl Recipe
This Seared Salmon and Cilantro-Cashew Whole Grain Bowl is what I eat when I need a clean slate. I like the approach that involves eating as many healthy fats and vegetables as possible.
Equipment
Ingredients
For the Cashew-Cilantro Purée:
- 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
For The Salmon:
- Neutral oil (like canola, grapeseed, or peanut oil)
- 2 (4 ounce) salmon fillets
For The Grain Bowl:
- 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 Purée: 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.
- 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.
- Blanch The Asparagus: 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.
- Cook 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 purée.
PERSONAL NOTES
Nutrition
Serving: 1 servingCalories: 569kcalCarbohydrates: 26gProtein: 10gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gCholesterol: 1mgSodium: 228mgPotassium: 654mgFiber: 8gSugar: 5gVitamin A: 677IUVitamin C: 36mgCalcium: 56mgIron: 4mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
