This recipe was passed on to me by my mom, so I don’t have a handy cookbook reference for you, but I can vouch with great confidence for how wonderful it is. If you like salmon, you will love this meal. It’s actually quite easy and still feels much fancier than marinated, baked salmon (which is what I usually do). The crunchy cashew coating made me feel like I was eating a gussied-up salmon dish from a restaurant, rather than from my own kitchen.
In this post, you’re also going to get a bonus recipe, because the side dish I made to accompany the salmon is called ‘Ben’s Peppery Potato Wedges’ and is from The Maine Summers Cookbook. These potato wedges might be my new favorite side. I’m mad (in a good way) about them. I thought these dishes went well together; we actually made this same meal when my mom was here visiting, and I repeated it last night.
To make the salmon, you’ll need:
- 3 tablespoons of butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (preferably from the Honey Exchange!)
- 1/4 cup dry bread crumbs, unseasoned
- 1/4 cup chopped cashews
- 1/4 teaspoon dried Thyme (fresh would work also)
- 3-4 salmon fillets
- Salt and pepper to taste (both my mom and I have forgotten this ingredient in the past, and didn’t miss it a bit! The other flavors make the dish fabulous)
Preheat the oven to 400 degrees. In a small bowl, mix together butter, honey, and mustard. In another bowl, combine bread crumbs, thyme, and cashews.
Place the salmon in a 9 x 13 glass baking dish that you have lightly coated with cooking spray or oil. Brush the salmon with the butter mixture and season with salt and pepper to taste. Sprinkle the crumb mixture evenly over the fillets and pat down.
Bake until fish flakes or about 15 to 18 minutes (I went with 18).
You could choose to garnish this dish with lemon slices, but I didn’t (and didn’t miss it). Also, I took my mom’s advice and brushed on some of the butter mixture, retaining part of it to mix with the bread crumbs and cashews to form a crumble, and then smoothed that over the salmon and patted it down.
- 4 medium russet potatoes, scrubbed (I confess, I went with Yukon Gold this time)
- 2 tablespoons of olive oil
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper