Gluten-Free Herb Cashew-Crusted Salmon
Tender salmon fillets get a flavorful upgrade with a crunchy herb-cashew crust, complemented by creamy butternut squash puree and fresh tropical salsa. The mayonnaise-based sauce keeps the fish moist while the cashew-cornflake coating adds delightful texture. This elegant dish pairs rich, nutty flavors with bright citrus and herbs, making it perfect for dinner parties or special weeknight meals. The combination of textures and the vibrant mango-pineapple salsa creates a restaurant-quality presentation that's surprisingly achievable at home.
Ingredients
- 6 salmon fillets, 7-ounce each
- salt
- 1 cup salted cashews
- ¼ cup cornflake crumbs
- lemon zest, from 1 lemon
- ¼ bunch fresh dill, chopped
- ¼ bunch fresh parsley, chopped
- 1 cup mayonnaise
- 2 cloves fresh garlic, minced
- 1 teaspoon mustard
- lemon juice, from 1/2 lemon
- 1 tablespoon honey
- 1 butternut squash
- 4 ounces margarine
- 2 tablespoons chicken stock, parve
- 4 ounces vanilla almond milk
- 1 mango, diced
- ¼ pineapple, diced
- ¼ jalapeño, diced
- ¼ bunch cilantro, chopped
- 2 tablespoons sweet chili sauce
- ¼ teaspoon ground chili paste, fresh
- lime juice, from 1/2 lime
- microgreens, for garnish(optional)
Instructions
- 1
Season the salmon with salt
- 2
Blend the cashews, cornflake crumbs, lemon zest, dill, and parsley in a food processor
- 3
Combine mayonnaise, garlic, mustard, lemon juice, and honey for the sauce
- 4
Pour sauce over salmon and top with cashew crumb mixture
- 5
Bake at 350 degrees Fahrenheit for 13 to 15 minutes
- 6
Place butternut squash in roasting pan with a little water
- 7
Roast covered at 350 degrees Fahrenheit for 45 minutes to 1 hour until fork tender
- 8
Let squash cool and scoop out the flesh
- 9
Blend squash with margarine, chicken stock, and almond milk until smooth
- 10
Dice mango, pineapple, jalapeño, and cilantro for salsa
- 11
Combine diced ingredients with sweet chili, chili paste, and lime juice
- 12
Garnish finished dish with microgreens
Tips
Use a food processor to achieve the perfect texture for the cashew crust - pulse until coarsely chopped but not powdered.
Test butternut squash doneness with a fork; it should pierce easily through the thickest part when fully cooked.
Make the mango salsa just before serving to maintain the freshest flavors and prevent the ingredients from becoming soggy.
Good to Know
Refrigerate cooked salmon up to 3 days. Store squash puree separately up to 4 days. Prepare salsa fresh daily.
Make butternut puree and herb crust mixture 1 day ahead. Assemble and bake salmon day of serving.
Serve immediately while salmon is warm and crust is crispy. Accompanies well with steamed vegetables or rice.
Common Mistakes
Don't overbake salmon to avoid drying out - internal temperature should reach 145°F
Avoid over-processing cashews to prevent making cashew butter instead of coarse crumbs
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen salmon fillets?
Yes, thaw completely and pat dry before seasoning. Frozen salmon may release more moisture during cooking, so extend baking time by 2-3 minutes if needed.
What if I don't have a high-speed blender for the puree?
Use a regular blender or food processor, adding liquid gradually. Strain through fine mesh if needed for silky texture.
How long will the mango salsa keep?
Best served fresh, but will keep refrigerated for 1-2 days. Drain excess liquid before serving leftover salsa.