Honey Mustard Cashew Salmon With Bok Choy Recipe

About this recipe

A delightful pescatarian dinner featuring tender salmon fillets crusted with cashews and a side of sautéed bok choy, perfect for a balanced and flavorful meal.

Ingredients

• 100 g Garlic - Single Clove
• 200 g Bok Choy
• 200 g Livyor Raw Sunflower Seeds
• 1 ltr Bertolli Extra Virgin Olive Oil
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 340 g French'S Honey Mustard
• 1 kg Akar Powder Salt
• 100 g Everest White Pepper

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. 2. Brush the salmon fillets with honey mustard, ensuring an even coating.
3. 3. Season both sides of the salmon with onion flakes and freshly ground white pepper.
4. 4. Place the sunflower seeds in a shallow dish, press four of the salmon fillets into the sunflower seeds to coat them evenly.
5. 5. Add all six salmon fillets to the hot skillet and cook for 3 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
6. 6. Heat the remaining tablespoon of olive oil in a separate large skillet over medium heat.
7. 7. Add the minced garlic and cook for 1 minute until fragrant.
8. 8. Add the chopped bok choy to the skillet and cook for 2 minutes, stirring occasionally, until the greens are wilted and the stalks are crisp-tender.
9. 9. Season the bok choy with salt and freshly ground white pepper to taste.
10. 10. Serve the cashew-crusted salmon fillets with the sautéed bok choy on the side. Reserve the two uncrusted salmon fillets for another meal.