Ingredients
- 1/2 cup cashew nuts, raw and ground
- 1/3 cup coconut, shredded natural
- 2 tablespoons rosemary, chopped fresh
- 1/3 cup Panko (Japanese bread crumbs)
- 4 (6 ounce) salmon fillets, skinned and boned
- 1/2 cup flour, seasoned with salt and pepper
- 2 eggs, beaten
- 1/2 cup olive oil
- 2 tablespoons shallots, chopped
- 3 tablespoons hibiscus flowers, dry
- 2 limes, juiced
- 1/2 cup heavy cream
- 8 ounces butter, room temperature
- Salt and pepper, to taste
Directions
In a mixing bowl, combine cashew nuts, coconut, chopped rosemary, and bread crumbs. Dredge the fillets of salmon in flour, then dip in beaten eggs. Next roll the fillets in the cashew, coconut, rosemary, and bread crumbs mixture. In a frying pan with hot olive oil, pan fry salmon fillets to desired doneness and set aside.
Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon.
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By ellieanna
denver, colorado
on August 22, 2011
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We have three hibiscus trees in our yard in full bloom right now. We pick the spent blossoms in the evening when the bees have gone to bed. Then we dry them. When I saw this recipe I wanted to try it as the salmon is fresh right now. We share with family including the 3,5 and 12 yr old grandaughters. All three loved it and the family agreed that this is the $26.00 entree in some fancy resturant! I will lighten up on the Lime next time and used 1/2 cup of wine. WOW is all we can say!!!!
By marywoods65_3820800
Burnsville, MN
on January 30, 2011
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This was a fun dish to make and had a beautiful presentation. I found the hibiscus flowers at the local natural foods store. Doesn't reheat well, but there wasn't much leftover to begin with!
By smossnashville_...
Nashville, TN
on January 09, 2008
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This was a real hit. I loved the crust. I couldn't find raw cashews, so I used unsalted instead. Our power died just as I had flipped the fish over, so my husband finished it over the fire. This scorched the oil a bit, but since he was in the dark, with aluminum foil on the pan to avoid ashes, and no real heat control, I cut him some slack... When the power came back on I started with fresh oil for the sauce (since I was curious, so there weren't any pan drippings. I used about 1/3C +/- wine as the amount wasn't specified in the recipe. I omitted the hibiscus. The sauce was good, but I'd try it again with the drippings and taste before adding the last bit of lime juice next time. I might also cut down the butter by a bit...My husband and daughter like their fish with a crispy crust, so I'm always looking for a new twist. This one's a keeper.
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