Cashew-Crusted Salmon

This dinner recipe uses fewer than five ingredients.


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A few simple ingredients are all you need for an amazing seafood entrée at home. This wild salmon recipe balances tangy mustard with a touch of sweetness and a crunchy cashew crust.

Wild salmon has a far better flavor and contains fewer environmental contaminants than farmed salmon. Compared with wild salmon, farmed salmon has been shown to be contaminated with up to ten times as many environmental toxins, such as polychlorinated biphenyls (PCBs) and dioxin. Many of these toxins have been labeled probable carcinogens by health authorities. Farmed salmon are fattier than their wild counterparts, and the toxins accumulate in the fat. Also, the pellets of food used to feed farmed salmon have been shown to be highly contaminated with environmental toxins.

If you see fish that is labeled “Atlantic salmon,” it comes from a farm. We recommend that you don’t eat any Atlantic, or farmed, salmon and choose only fish that is clearly labeled “wild.” The best pick for sustainability, low levels of contamination, and health is Alaskan wild salmon, followed by wild salmon caught in British Columbia or the Yukon.

Cashew-Crusted Salmon

  • Serves: 3
  • Total time: 15 minutes

Ingredients

  • 1 lb. wild salmon fillets
  • 1 tsp. honey
  • 1 tsp. whole-grain mustard
  • Pinch of salt
  • 3 Tbsp. (1 oz.) cashews

Directions

  1. Step 1

    Preheat broiler to high heat. Line a baking sheet with foil, and lay salmon on it skin side down.

  2. Step 2

    In a small bowl, stir together honey, mustard, and salt. Spread mixture evenly on fish.

  3. Step 3

    Use the back of a wooden spoon or the side of a chef’s knife to crush cashews. Sprinkle over salmon.

  4. Step 4

    Broil until salmon flakes easily with a fork in the thickest part, which can take 5–10 minutes depending on your broiler and the thickness of the fillet.


Per serving: 339 calories, 16 g fat, 5 g total carbohydrate, 0 g dietary fiber, 43 g protein


Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald and Georgie Fear with permission of VeloPress.