Recipe courtesy of Robin Miller

Cashew-Crusted Salmon with Bok Choy

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 4 servings



  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
  2. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
  3. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
  4. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.