Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce

Recipe courtesy Razz Kaminitzer

Show: Cooking LiveEpisode: Winter Getaways: Arizona

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
20 min
Level:
--
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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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Comments & Reviews

recipe Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
Anonymous 01-09-2008
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Surprisingly easy and very well received.
Rated: 5 stars out of 5

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.Read more
recipe Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
JUDIE Binghamton, NY 05-26-2007
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Sticks to the Fish Not the Ribs
Rated: 5 stars out of 5

The crust on this salmon is superb! The method makes the coating stick to the fish better than other batters I've tried.... Although I generally like salmon unadorned and unsauced, this crust and sauce did not overpower the fish, rather dressed it up. I omitted the hibiscus but otherwise followed the recipe precisely. Using frozen wild salmon filets, I served this for an everyday meal, which proved to be economical, healthful, and company-good. A pleasant find!Read more
recipe Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
Anonymous 08-31-2006
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Wonderful!
Rated: 5 stars out of 5

This dish was delicious. The rosemary & coconut are complemented very well by the lime in the sauce. It was simple & quick to... make and we had all the ingredients on hand (except the hibiscus which we left out). The instructions for the sauce have you add white wine - which is not in the ingredient list. I added maybe 1/4-1/2 cup. I'd be interested to find out what other people have served this with. I made white rice and poured the extra sauce over it. However, the sauce definitely overpowered the rice.Read more
recipe Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
JEN raleigh, NC 03-27-2006
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resturant flavor, stay at home price!
Rated: 5 stars out of 5

this dish was extremely easy to put together. i didn't use the flowers, but the sauce was still delicious. my husband snarled... at me when i told him we were having fish for dinner, but he ate every last bite!! i also substituted mahi for the salmon. the presentation is great as well. i took the leftovers to my neighbors later that night, and she loved it as well, light dish packed with flavor.Read more
recipe Cashew and Rosemary Encrusted Salmon with Hibiscus-Lime Sauce
LISA ottawa 09-25-2004
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Excellent
Rated: 5 stars out of 5

Easy to make, tastes like you worked all day. Friends and family said they have never tasted salmon so good before.