Hey guys! Spring is here, and seafood is cheap and plentiful. This week, I whipped up a yummy cashew-ginger sauce for a fishy stirfry!
Note: This sauce goes well with just about any white meat. Probably with red meat too, but I haven’t tried it yet. Serves 2, with leftovers.
You will need:
- 2 salmon fillets (approximately 450g), sliced into strips/chunks
- 4 T cashew butter
- 2 T honey
- 2 t powdered or fresh minced ginger
- 1t garlic powder
- 3 c baby kale
- 1/2 c white wine
- 1/2 c water
Brown the salmon on a high heat. Reduce to a medium heat, add the cashew, honey, ginger, garlic, wine and water. Gently toss to combine. Add more water if you want a runnier sauce – I like it just thick enough to coat.
A few minutes before serving, add the kale, toss to coat. Serve.
Like this post? Pin it to your recipe boards!