Cashew Crusted Atlantic Salmon Fillet

Cashew crusted Atlantic salmon fillet, with wok fried Baby Bok Choy in Oyster Sauce, how does that sound to you? What is the freshest food on an island? Fish of course. We have one of the finest recipes to come out of St. Martin, this tasty fish dish is sure to inspire.

Ingredients:

6-8 ounce Salmon Fillet
3 cups fresh chopped Cashew Nuts
Honey Mustard Sauce:
       1/2 cup Yellow Mustard
       1/2 cup Dijon Mustard
       1 Clove Minced Garlic
       3 tablespoons Honey
       Salt and Pepper to taste
       Combine all the ingredients
2 heads of Baby Bok Choy
6 tablespoons Oyster Sauce 
Canola Oil
1 teaspoon Minced Ginger
1 Clove Minced Garlic

Directions:

Season the salmon fillet with salt and pepper then brush with honey mustard and roll them in the crushed cashew. Heat a skillet to moderate heat and place the fillets skin side up in the skillet. Pan fry on low heat for 4 minutes and place in a preheated oven (400 degrees Fahrenheit) for 10 to 15 minutes. 

Meanwhile cut the leaves off the head of Bok Choy; rinse them and blanch for 2 minutes. 

Heat a wok or skillet at moderate heat. Add 2 tablespoons of oil to the ginger and the garlic. Stir fry for 1/2 minute, then add the Bok Choy and continue to stir fry on high heat for 2 minutes. Add the oyster sauce and 3 tablespoons water and simmer for a minute. Serve with Basmati Rice mixed with some fresh Dill and enjoy! 

Call Rawhide Travel and Tours and start planning that special vacation or event today. 602-843-5100 or visit our website rawhidetravel.com. 

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Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona  85308-3793
(602) 843-5100
rawhidetravel.com