Salmon with Smoked Cashew Romesco
Total:
9 hr 5 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate
Total:
9 hr 5 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Smoked Cashew Romesco:

Directions

Season the salmon with salt and pepper. Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add the salmon and sear for 3 minutes. Flip the salmon and sear until cooked to medium, 2 to 3 minutes.

Heat the remaining 1/2 tablespoon grapeseed oil in a second skillet over medium heat. Add the asparagus and sundried tomatoes and saute until crisp-tender, 2 to 3 minutes. Season with salt and pepper. Squeeze fresh lemon juice over the asparagus and set aside.

Cook the brown rice according to the package directions.

Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.

Smoked Cashew Romesco:

Soak the cashews in the cashew milk in the refrigerator overnight. Drain.

Puree the cashews in a blender with the bell pepper, garlic, olive oil, parsley, tomato puree, sherry vinegar, paprika and cayenne until smooth. Season with salt and pepper.

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