Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil , divided

  2. 6 salmon fillets

  3. 1/3 cup honey mustard

  4. 2 tablespoons onion flakes

  5. Freshly ground black pepper

  6. 1/2 cup finely chopped dry-roasted cashews

  7. 2 cloves garlic , minced

  8. 1 bunch bok choy , rinsed well and chopped

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.

  2. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.

  3. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.

  4. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.


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