Does it sound familiar? Late home from work and you have barely closed the door behind you before the yelling starts. “What’s for dinner?”, “I’m hungry!”, “Ain’t dinner ready soon?” At times like these it’s great to have some quick and easy recipes up your sleeve. This sweet chili baked salmon with cashew nuts with mustard cream and a steamed broccoli and bean salad could be your savior, ready in 15 minutes.
Sweet chili baked salmon with cashew nuts
Besides the ingredients above you’ll need a package of creme fraiche, coarse-grained mustard and honey for the sauce and broccoli and kidney beans for the salad.
I won’t give any measures, just adjust according to the size of salmon.
- Preheat oven to 200° C
- Brush the salmon with some olive oil and sprinkle salt and pepper on top.
- Mix sweet chili sauce with lemon juice (to your own taste) and 1-2 cloves minced garlic and spread over the salmon.
- Add a couple of handfuls coarsely chop cashew nuts on top and optional some rose pepper corns if you happen to have some in your spice rack.
- Bake in 200° C until inner temperature is 56°. Takes about 8, 9 minutes.
While the salmon is baking steam broccoli and mix with kidney beans and a vinegar dressing of your own choice and mix crème fraîche with honey and mustard.
This far into the recipe / cooking I always seem to lose focus and forget to shoot the planned photos. So sorry, no picts of how to make the mustard sauce.