Recipe: Chilli salmon & cashew-curry vegetables

I finally remembered to write down a recipe as I made it! Posting it here in case I decide to recreate it, which I believe I will do in the near future. This meal was stellar!

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Chilli Salmon:

12 to 20 ounces of salmon filets. (This marinade will do enough for 2-4 people.)

Mix the following in a plastic bag large enough to contain the salmon filets:

1/4 cup water
2 tbsp soy sauce
1-2 tbsp grated ginger-root (to taste)
3 cloves garlic, crushed or finely minced
2 tbsp balsamic vinegar
1.5 tbsp brown sugar
1 teaspoons red pepper flakes (use mild/medium like ancho chilis, which will still be pretty hot – adjust to taste)
1 teaspoon sesame oil

Plunk the filets in the bag and let them sit for at least half an hour.

Cook in one of two ways:
1. Dump contents into a covered casserole, pop into the oven at around 375F until the fish flakes easily and is therefore done.
2. Remove fish from marinade and grill either on a grill or in the oven under the broiler until fish flake easily.

Either way, discard the excess marinade.

Enjoy!

Cashew-curry Vegetables:

1 red onion, chopped
1 tsp olive oil
2 tsp avocado oil
2 sweet potatoes, very finely chopped & steamed to firm but not crunchy
1/2 head cauliflower, thinly sliced
1/2 cup finely chopped cashews.
1 tsp cumin
1 tsp coriander
1/4 tsp sea salt
1 tsp curry powder
1 tsp turmeric
1/4 cup water
green onions, chopped

1. In small fry pan, heat olive oil and add red onion. Cook over med heat and then lower to low-med heat to caramelize. This can cook while you work on the other veggies.
2. Heat avocado oil in large fry pan or wok over high-ish heat. Add cauliflower. Stir frequently for about 3 min. Lower heat to med-high, add water and cover for about five min.
3. Stir in sweet potatoes. Add a little more water if necessary.
4. Add cashews. Stir.
5. Add spices. Stir.
6. Cover and steam on med-low for about 5 min.
7. Sprinkle with green onions. Stir in. Top with caramelized onions.
8. Serve and enjoy!

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