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–+ servings

Habanero Cashew Salmon

The flavors in this creamy, mostly-veggie salmon are highly varied, but they all seem to work together perfectly. This is a spicy, filling, low-effort dinner that yields a fantastic result.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1/2 cup raw cashews
  • 2 cups boiling water
  • 1 pound fresh salmon
  • 1 large red bell pepper
  • 1/2 small yellow onion
  • 2-3 small habanero peppers, seeded, subtract one if you don't like spice, add one if you do!
  • 3 garlic cloves
  • 1 1-inch knob of fresh ginger
  • 1 lime, for juicing
  • 2 tablespoons honey, or maple syrup if you are plant-based
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup water, plus more as needed
  • 1/2 cup plant-based milk, or milk of choice
Optional toppings:
  • 1 handful cilantro leaves
  • 3 scallions thinly sliced
  • 2 tablespoons coconut milk
  • 1 teaspoon chile de arbol oil

Instructions 

  1. To a small bowl, add 1/2 cup cashews and pour over 2 cups of boiling water. Let this sit while you prepare all the other ingredients.
  2. Set the oven to 450°F.
  3. Portion 1 pound of salmon into 4 fillets, season with salt and pepper and place on a parchment lined baking sheet. Set them aside.
  4. Chop up the red bell pepper, half the yellow onion and 2-3 habaneros into big pieces. Make sure to remove all the seeds from the peppers.
  5. Add the chopped bell pepper, onion, habaneros, 3 garlic cloves and 1-inch knob of fresh ginger to a blender. Add in the juice from one whole lime, 2 tablespoons of honey and a pinch of kosher salt.
  6. Strain out the water the cashews were soaking in, and add the cashews to the blender. Add 1/2 cup of water and blend until smooth. This will take about 2-4 minutes. The mixture should be thin, but not too thin. Add water as needed to thin it out.
  7. Place the salmon in the oven and roast for 11 minutes. You want the salmon golden on top but still rare in the middle.
  8. Place a skillet over medium heat and add in the habanero sauce. Let it simmer slightly, for about 4-5 minutes, cooking off the flavor of the raw onion and garlic.
  9. Add in 1/2 cup plant-based milk and continue to stir. When the sauce is very creamy, reduce the heat to low.
  10. Remove the salmon from the oven and place the fillets directly into the skillet. Let them continue to cook in the heat of the pan for about 2 minutes, then turn off the heat.
  11. Top the salmon with coconut milk, cilantro, scallions and chili oil if you'd like, and serve family style with rice or grains.
Serving: 4 ouncesCalories: 480kcalCarbohydrates: 32gProtein: 42gFat: 22g