Seared Salmon with Spicy Orange-Chili Cashew Crisp
over Sautéed Veggies & Garlic Rice
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Raise the excitement level with a nutty orange-chili crisp, made with butter-toasted cashews and a good pinch of our spicy Sense of Shichimi blend (with Sichuan peppers, cayenne and orange peel for full-on fragrant appeal). It’s a fantastic topper for pan-seared salmon, presented with garlic-sautéed Asian greens and garlic-infused rice for extra refinement.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 2 Celery stalks
- 25g Roasted cashews
- 160g White rice
- 30ml Orange sauce
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Cashews, Milk, Salmon, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
40 g
Saturated Fat
13 g
Sodium
260 mg
Total Carb
84 g
Sugars
9 g
Protein
36 g
Fibre
5 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate. Wipe out and reserve the pan.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the celery crosswise on an angle. Roughly chop the cashews.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the gai lan and celery. Sauté, 4 to 5 min., until tender; season with ½ the spices and S&P. Transfer to a bowl. Wipe out and reserve the pan.
Make the orange-chili cashew crisp
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the cashews and remaining spices. Sauté, 1 to 2 min., until fragrant. Transfer to a small heatproof bowl and add the orange sauce.
Plate your dish
Divide the rice between your plates. Top with the vegetables and salmon. Spoon the orange-chili cashew crisp over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
