Ingredients
Units
Scale
- 4 salmon filets (about 6oz each)
- Cooked brown rice
- Pickled red onions
- Avocado
- Diced cucumbers
- Shredded carrots
- Crunchy fried onions
Cashew Dressing
- 1/4 cup creamy cashew butter
- 2 tbsp safflower oil
- 1 tbsp + 1 tsp unseasoned rice vinegar
- 1 tbsp sambal oelek
- 2 tsp grated ginger
- 2 tsp lime juice
- 1 1/2 tsp sesame oil
- 1 tsp maple syrup
- 2 crushed garlic cloves
- ~1/2 tsp kosher salt
- ~1-2 tbsp water
Miso Glaze
- salt and pepper
- 1/4 cup miso paste
- 2 tbsp coconut aminos
- 1 tbsp dark brown sugar
- 1 tbsp unseasoned rice vinegar
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions
Cashew Dressing
- Add all ingredients except for water to a food processor.
- Begin blending and add in 1 tbsp of water. Add a little more water (no more than 1 more tbsp to get desired consistency). The goal is to get to a creamy loose peanut butter consistency. Not thick, but not too thin. Almost like a ranch dressing…
- Set aside.
Miso Glaze and Salmon
- Season salmon filets with salt and pepper.
- In a small bowl, combine miso paste, coconut aminos, brown sugar, rice vinegar, and sesame oil. Whisk until smooth.
- Remove about a tablespoon of the glaze and set aside.
- Drop salmon filets into the bowl and coat. Cover the bowl and place in the fridge for about an hour (longer is ok!).
- Preheat the oven to 375 degrees F.
- Remove salmon from the bowl and place into a large cast iron skillet.
- Place in the oven and bake for about 12 minutes.
- Remove from the oven and brush with the tablespoon of reserve glaze. Place back in the oven for another 5 minutes.
- Garnish with sesame seeds.
Plating the salmon
- Over some rice, pickled red onions, avocado, cucumbers, shredded carrots, and crunchy fried onions, place the salmon. Drizzle with some cashew dressing and serve.