700g Salmon
250g Ground Cashews (unsalted)
125g Bread Crumbs
125g Fresh chopped Rosemary
125ml Cream 36%
1 Egg
Salt & Pepper to Taste

Sauce
150g Shallots, finely diced
500ml Yogurt
125g Sour Cream
50g Chopped Rosemary
Salt & Pepper to Taste

The Salmon can be individually portioned or it can be cooked in one piece for platter presentation.
In a bowl, mix cashews, breadcrumbs, chopped rosemary, and salt/pepper. Season the salmon separately and dip it in mixed cream and eggs. Imediately tap down the crust all around the salmon and place it on a baking tray.
Baked in pre-heated oven at 400F cook to internal temperature of 155F, and finish under broiler to get a nice golden crust on top.
Mix the sauce ingredients together and set aside for 1 hour. Serve hot or cold with lemon wedges and sauce. (4 portions) Note: this recipe can be done with many other fish, nuts and herbs.

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC

(250)712-4440