Recipes
Cashew Crusted Salmon with Pineapple Salsa
Cashew Crusted Salmon with Pineapple Salsa
Recipe Details
Ingredients
General Ingredients
Pineapple Salsa Ingredients
Step by Step Instructions
Step 1
Prepare the salsa. Dice the pineapple and red onion. Chop the cilantro
Step 2
In a mixing bowl, mix together the pineapple, onion, cilantro, raisin and orange juice. Toss well, season with salt and pepper
Step 3
Drizzle with 1 tbsp Bertolli Extra Virgin Olive Oil and stir well. Refrigerate for 30 minutes
Step 4
Season the salmon with salt, pepper and garlic powder
Step 5
In a pan, add 1 tbsp of Bertolli Extra Light Olive Oil on a medium heat. Sear the salmon until golden brown, transfer to a baking pan
Step 6
Brush the salmon with honey and coat the crushed cashew on the top and bake it in the preheat oven for 10 minutes at 180°C until golden brown on the crust
Step 7
Transfer the pineapple salsa to the plate and place the salmon on top
Ingredients
General Ingredients
Pineapple Salsa Ingredients
Step by Step Instructions
Step 1
Prepare the salsa. Dice the pineapple and red onion. Chop the cilantro
Step 2
In a mixing bowl, mix together the pineapple, onion, cilantro, raisin and orange juice. Toss well, season with salt and pepper
Step 3
Drizzle with 1 tbsp Bertolli Extra Virgin Olive Oil and stir well. Refrigerate for 30 minutes
Step 4
Season the salmon with salt, pepper and garlic powder
Step 5
In a pan, add 1 tbsp of Bertolli Extra Light Olive Oil on a medium heat. Sear the salmon until golden brown, transfer to a baking pan
Step 6
Brush the salmon with honey and coat the crushed cashew on the top and bake it in the preheat oven for 10 minutes at 180°C until golden brown on the crust
Step 7
Transfer the pineapple salsa to the plate and place the salmon on top