Asian Cashew Encrusted Salmon Filets with Creamy Siracha Sauce

   Since we are starting a new adventure in Louisiana and moving across the world we have decided to challenge ourselves (me) to cook with all the little odds and ends in our pantry so we aren't throwing away a ton of food... And that's how this healthy concoction was created...

Ingredients:

- 2 wild Alaskan Salmon filets

- 3/4 cup of Low Sodium Kikkoman Soy Sauce

- 1 1/2 tablespoons of garlic powder

- 1/3 cups natural (no oil & baked) cashews

- 1 tablespoon olive oil

- Pinch of Salt & pepper

For the sauce:

- 4 tablespoons of Siracha 

- 2 tablespoons of Olive Oil Mayo

- 2 teaspoons of Low Sodium Kikkoman Soy Sauce

- 2 teaspoons of Lemon Juice

- 1 teaspoon of honey

- Pinch of Salt & Pepper

Assembly:

- After combining the garlic powder, 3/4 cup of soy sauce, salt and pepper in a gallon zip lock bag allow to marinate in fridge meat side in marinade all day.

- Preheat oven to 250 degrees and line a baking dish with foil while pulling the salmon out of the fridge.

- You can either blend or process the cashews until it is a crumb.. not too fine or you will have cashew powder ;) 

- Place salmon filets on foiled baking dish (skin side down) and spread a light coat of olive oil over the meat.

- Use a spoon to sprinkle cashew crusting all over the top of the filet then use spoon to gently press the smaller pieces on the meat so they stick.

- Bake salmon for 20 minutes, drizzle with creamy Siracha sauce and serve.

To make the sauce:

- Combine all ingredients listed above before you pull the fish out of the fridge, whisk together, and place in the fridge until you are ready to drizzle it over the salmon.