Honeyed Salmon with Cashew-Ginger Sauce

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!

cashew ginger salmon

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

Step one:

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.

Step two:

A few minutes before serving, add the kale, toss to coat. Serve.

 

– Dannielle


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