This tender, flaky Cilantro Lime Salmon with Chipotle Cashew Cream is bursting with southwest flavor! You must give this recipe a try, not only because it comes together so easily, but the simple marinade of olive oil, cilantro, garlic, and lime juice yields some serious zesty goodness. It’s an easy, scrumptious meal, perfect for weeknights, but special enough to save for a relaxing weekend dinner.
Growing up, we ate salmon quite a bit…all year round actually. And it was always grilled. That means, even in the frigid below-zero MN weather, my dad, the master griller, was out there like a boss, bundled up like an Eskimo, tending to the salmon sizzling on his beloved Weber charcoal grill. Forget gas grills. It was all about the charcoal. Too bad I was not impressed with salmon (or any seafood) as a child because my dad grilled a mean teriyaki salmon. Teriyaki was always the go-to marinade, and I honestly grew up thinking that grilled salmon marinated in teriyaki was the only way to prepare it. Uhh newsflash, Krista. Salmon will take on the flavor of basically any savory spice you throw at it. And, it doesn’t have to be grilled.
Well, look at me now, look at me now. I’ve seen the salmon light! Grilled salmon is wonderful, but there’s no way I’m going out in the cold sending my husband out in the cold to grill. Baked salmon is the way to go these days.
I served the salmon on a bed of this Brussels Sprout, Sweet Potato, and Lentil Saute. The cilantro lime marinade from the salmon pairs perfectly with the chili powder and cumin-spiced veggies.
And I’ve got the perfect sauce to top off this beautiful dish. It’s a chipotle cashew cream sauce that packs a bit of heat from the chipotle pepper, but plenty of creaminess and tangy sweetness. Of course you could use sour cream here, but remember, we’ve mostly been on a Clean Eating Adventure and sticking to vegan eats. Cashew cream is an amazing swap. Soak some cashews in water for a few minutes. Throw them in a food processor with lime juice, a chipotle pepper, and some water to get things moving. Blend it all up until smooth and you’ve just made a 5-star sauce for your salmon and veggie side dish. Bon appetit!
- ¼ cup chopped cilantro
- 1 clove garlic, minced
- 1 teaspoon olive oil
- Juice of 1 lime
- Sprinkle of salt and pepper
- 16 ounces salmon, cut into 4 ounce filets
- ½ cup roasted cashews
- 1 clove garlic
- 1 chipotle pepper en adobo
- ½ teaspoon honey
- Juice of 1 lime
- In a small bowl, whisk together the cilantro, garlic, olive oil, lime juice, salt and pepper.
- Pour the mixture into a large Ziploc bag. Place the salmon filets in the bag with the marinade. Close the bag and move the filets around in the marinade to coat them.
- Put the bag on a plate and place in the refrigerator for at least 30 minutes to marinate.
- Preheat the oven to 400 degrees. While the salmon is marinating, soak the cashews in a bowl of water. Set aside.
- When the salmon is done marinating, place the filets on a nonstick baking sheet.
- Bake in the oven for 15-20 minutes.
- While the salmon is baking, place all cashew cream ingredients in a food processor, blender, or Nutribullet. Mix until it reaches a smooth and creamy consistency. Add more water if needed and mix again. Add salt and pepper to taste.
- Take the salmon out of the oven. Drizzle each filet with about 2 tablespoons of cashew cream.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 277 Fat: 16.3g Carb: 10.9g Fiber: 1.8g Protein: 25.1g Sugar 2.1g Sodium: 671mg
Weight Watchers Points (calculated on member website)
WW: 8 Points Plus
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