Salmon with ginger and spiced cashews


  • 1 red chilli
  • 3cm piece of ginger
  • 1 garlic clove
  • 1 spring onion
  • Small handful of coriander
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 2 tsp chinese five spice
  • 120g raw cashew nuts
  • Pinch of salt
  • Salmon fillets (1 per person per serve)
  • Greens (baby broccoli, pak choy etc. chopped)
  • Steamed rice


  1. Place 1 red chilli, 3cm piece of ginger, 1 garlic clove, 1 spring onion shoot and coriander into mixing bowl and chop 5 sec/speed 7
  2. Scrape down sides of the bowl then add 1 tbsp lemon juice, 2 tsp honey, 1 tbsp soy sauce and mix 10 sec/speed 2. Set sauce aside
  3. Without cleaning mixing bowl, place 2 tbsp olive oil, 1/4 tsp ground black pepper, 2 tsp chinese five spice, 120g raw cashews and a pinch of salt into mixing bowl and sauté for 4 mins/varoma/speed 1. Set cashews aside
  4. Heat a frying pan to a medium/hot heat, arrange the salmon skin-side down and brush with the sauce
  5. Cook for 2 minutes and brush again
  6. Once the salmon skin is crispy turn the fillets over and brush with sauce
  7. Cook until the salmon is flakey (should be around 10 minutes total)
  8. To blanch the greens, fill the thermo server with boiled water from the jug, add chopped greens and cover with a lid for 5 mins. Drain and serve with the salmon and cashew nuts on top of rice. Pour the remainder of the sauce on top

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