Cashew-Crusted Salmon with Bok Choy

Directions

Meanwhile, 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. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and 1 tablespoon water and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper. Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

Ingredients

• 2 tablespoons olive oil, divided
• 6 salmon fillets
• 1/3 cup honey mustard
• 2 tablespoons onion flakes
• Freshly ground black pepper
• 1/2 cup finely chopped dry-roasted cashews
• 1/2 cup reduced-sodium chicken broth
• 2 cloves garlic, minced
• 1 bunch bok choy, rinsed well and chopped
• 1 tablespoon water

Parsed from recipe text (no separate ingredient records).