Monday, March 18, 2013

Cashew Crusted Teryaki Salmon With White Rice & Chilli Garlic Soya Beans

I've got the cooking bug again and I've been whipping up some dandies this week! I blame my recent obsession with Master Chef and Jamie Oliver. I got the idea to coat salmon filets with a crust of some crushed up goodness after seeing a girl do the same thing with some lamb chops on Master Chef. I also wanted to use some Teryaki sauce I had leftover from a previous meal. As it turned out, I didn't have enough so I diluted it with soy sauce which totally worked. The meal turned out amazing, so here's the recipe:


2 salmon fillets (I used frozen from Marks & Spencer)
Equal parts cashews and bread crumbs (about a handful of each)
1 tablespoon sesame seeds
Dried Dill Tops
Salt & Pepper
Olive Oil

4 tablespoons Teryaki sauce (I used one from Waitrose)
3 tablespoons soy sauce

3/4 cup uncooked white rice (I used Uncle Ben's)

Soya Beans
1 cup shelled frozen soya beans
1 teaspoon crushed dried chilies
Olive Oil
Salt & Pepper
2 large cloves of garlic chopped


  1. Put cashews into a plastic bag and seal, leaving all the excess air out. Roll over them with a rolling pin until they're roughly crushed, but not completely smashed.
  2. Pour crushed cashews into a bowl with bread crumbs and sesame seeds and whisk or stir with a fork until combined.
  3. Pour enough olive oil into a frying pan or wok to cover the bottom completely and heat the oil on medium heat. Additionally, put two saucepans of salted water on high heat to boil.
  4. Place salmon fillets on a plate and pour a generous amount of oil over them. Sprinkle generously with dill tops, parsley and salt & pepper getting the excess on the plate. Rub the fillets around the plate, making sure each side is coated in oil and spices.
  5. Dip the fillets into the cashews mixture and be sure to coat each side completely. Place the salmon in the frying pan and flip regularly, being sure to cook on all sides until it reaches desired doneness. It may be necessary to reduce the heat to avoid burning the crust.
  6. Meanwhile, boil the rice for about 10 minutes or until it reaches the desired consistency and boil the frozen soya beans with the chopped garlic for about 5 minutes or so. Strain both and set the rice aside.
  7. Return the soya beans & garlic to the heat and cover with just enough olive oil to coat each bean. Add crushed dried chilies, salt and pepper while stirring over high heat until coated and hot.
  8. For the sauce, combine the soy and Teryaki sauces in a shallow pan and heat on medium while stirring until hot then remove from heat. 
  9. Serve on a hot plate with a sprinkle of sesame seeds over the fish. Garnish the rice with a couple of whole cashews and drizzle the sauce around the plate and over the rice.

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