Salmon Baked in Cashew Cream

Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by blending raw cashews with water until smooth. It can be used to add creaminess to pasta and soups. For the recipe today pour the cashew cream sauce over the baked fish. It is a quick and healthy recipe that can be made every day.

 Ingredients:

6 oz. salmon filet, skin on

1/4 tsp salt and pepper

Cashew cream sauce

1/2 cup raw almond

1 cup water

1/2 tsp salt

1/4 tsp salt

1/3 cup mushrooms, sliced

1/3 cup chopped white onion

2 garlic cloves, minced

Fresh parsley, chopped

2 tbsp oil

Directions:

Place salmon onto the baking dish and sprinkle with salt and pepper.

In a Vitamix blender, add cashews and water and blend well.

In a sauté pan, add mushrooms and pan-fry the mushrooms until golden brown. Add oil, onions and garlic; continue to stir-fry garlic and onion until fragrant, about 2 minutes. Add the cashew cream and bring to a boil. 

 Adjust the seasoning with salt and pepper.

 The cream sauce is ready. 

Use 1/2 cup of the sauce and pour over the salmon.

Bake in a preheated oven set to 350° for 10 to 15 minutes. 

Sprinkle chopped parsley on top of the fish and serve.

Tip:

The leftover cream sauce can be used for pasta or baked chicken.