Salmon with Smoked Cashew Romesco

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  • Level: Intermediate
  • Total: 9 hr 5 min (includes soaking time)
  • Active: 25 min
  • Yield: 1 serving
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1/2 cup brown rice, steamed

6 ounces skinless salmon fillet

Kosher salt and freshly ground black pepper 

2 1/2 tablespoons grapeseed oil 

6 spears asparagus

4 sundried tomatoes, sliced 

1/2 lemon 

2 tablespoons Cashew Romesco, recipe follows

Smoked Cashew Romesco:

2 tablespoons smoked cashews

2 tablespoons cashew milk 

1/3 roasted red bell pepper (jarred in oil) 

1/3 clove garlic, smashed 

2 tablespoons extra-virgin olive oil 

2 teaspoons chopped fresh flat-leaf parsley

2 teaspoons tomato puree 

2 teaspoons sherry vinegar 

Smoked paprika to taste 

Cayenne pepper to taste 

Kosher salt and freshly ground black pepper 


  1. 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.
  2. 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.
  3. Cook the brown rice according to the package directions.
  4. Put the Cashew Romesco on a plate. Add the rice, asparagus, and salmon.

Smoked Cashew Romesco:

  1. Soak the cashews in the cashew milk in the refrigerator overnight. Drain.
  2. 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.