Baked Salmon with Cashew Ginger Sauce
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By Myra Bruneta
Baked Salmon with Cashew Ginger Sauce
use when challenging cashews. if you can't find raw cashews butter, use 1/3 cup raw cashews soaked in water for 1 hour, and the drained. use pumpkin seed butter in place of cashews butter if replacing nut butters completely. serve with sautéed kale and shiitake mushrooms and sweet potatoes.
replace coconut aminos with organic wheat free tamari if challenging soy.
Updated at: Thu, 17 Aug 2023 14:10:04 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
4
Low
Nutrition per serving
Calories398.1 kcal (20%)
Total Fat22.2 g (32%)
Carbs8.5 g (3%)
Sugars2.7 g (3%)
Protein40.5 g (81%)
Sodium645.1 mg (32%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 400°F.
Step 2
Place the salmon fillet in a small baking dish.
Step 3
Rub the coconut oil on the top of the fish, then sprinkle with sea salt.
Step 4
Bake for 10 minutes per inch of thickness, 10 to 20 minutes depending on the size of the fillet.
Step 5
While the fish is cooking, place all the ingredients for the sauce in a blender and blend until smooth.
Step 6
Pour the sauce into a small saucepan and heat over very low heat until thickened and warm.
Step 7
Add more water for a thinner sauce.
Step 8
Drizzle the sauce over the cooked fish fillet and serve immediately.
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