Today is a very special day at Mommie Cooks; I’m Tickled Pink to say that I’m being featured over at Holly’s blog!
I love everything about Holly’s site and have been following her musings from almost the first day I got into blogging. She never fails to inspire me with her talent, her positive attitude towards life and her generosity towards others. In honor of this special day, things are going to get a bit pink over here with a tickled pink inspired dinner dish; cashew and rosemary encrusted salmon with lime hibiscus sauce. I’m ready if you are!
First off, let me tell you that this meal is to.die.for. It will leave you groaning with every bite. Don’t skimp on the sauce, either. It absolutely makes the dish.
There are a few ingredients that you may have a bit of a challenge finding; the raw unsweetened coconut and the dried hibiscus flowers. I found both at a local Jamaican grocery store. Call around and see what you can find. If you can’t find them, just email me and I’ll be happy to mail a bag of them your way. It’s worth it for this recipe, I promise!
If you’ve never cooked with dried hibiscus before, here’s the basics. They’re a versatile flower that can be used in everything from sauces to tea to sorbet. They infuse a beautiful pink color to everything you use them in. The possibilities are endless! Here’s an up close shot to give you an idea of what they look like:
This is a recipe that was made by one of the members or our gourmet club back in Texas. It instantly became one of my favorite go to dishes when serving company. Here’s what you’ll need to make the dish:
Ingredients Needed:
1/2 Cup of Cashews, Raw and Ground
1/3 Cup of Coconut, Shredded Natural
2 Tbsp Fresh Rosemary, Chopped
1/3 Cup of Panko Bread Crumbs
4 (6 ounce) Salmon Fillets, Skinned and Boned
1/2 Cup of Flour, Seasoned with Salt and Pepper
2 Eggs, Beaten
1/2 Cup of Olive Oil
2 Tbsp of Shallots, Chopped
3 Tbsp Hibiscus Flowers, Dry
1/2 Cup of White Wine
2 Limes, Juiced
1/2 Cup of Heavy Cream
8 Oz of Butter, Room Temperature
Salt and Pepper, to Taste
First up, you’re going to combine your cashews, coconut, rosemary and panko in a medium sized dish.
Now put together two additional dishes; one with your eggs and one with your seasoned flour. You definitely want to mix your eggs up before dipping. Forgive the “wholeness” of mine. I was making more than the recipe called for, hence the extra egg.
Heat up a large pan on medium high heat and swirl your olive oil around the pan a few times. Allow it about 5 minutes to get good and hot. Grab each piece of salmon and dip it first in the flour, then the egg, and finally the cashew mixture. Throw it in your pan and cook it up, about 4-5 minutes on each side. I apologize for not taking a picture of the salmon in the pan cooking, but I had company staring over my back while I was doing it so the pressure was on! I did take a picture of the cooked fish just out of the pan though. Here’s what mine looked like:
Oh, and a quick tip from yours truly. To keep my cooked fish warm while I made up the sauce, I threw it into the oven on a baking sheet at 170 degrees. This way it stays crisp and hot without overcooking. Also, if you’re going to do more than one batch of salmon in the same pan, consider dumping your olive oil with each batch and starting fresh. That way you don’t get all the pieces from your first batch burning and turning your second batch a darker shade of done than you’d like.
Moving on to the sauce. Reserve one tablespoon of olive oil from your fish cooking endeavors and cook up your shallot and hibiscus flower in it on medium high heat for 3-4 minutes. Add in your white wine and let it reduce until it’s almost dry. Here’s where you’re at:
Next up, turn your temp down to low and stir in your cream. Then add in your butter and lime juice stirring constantly while you’re doing it.
Do you see the beautiful pink color of the hibiscus starting to show? I just love the color of this sauce… and the flavor! Mama mia, this mommy can’t get enough! Once you’ve mixed it all together, adjust the seasoning with salt and pepper. Serve it up over the top of your salmon (the flowers aren’t served, just the sauce).
Cashew and Rosemary Encrusted Salmon with Lime Hibiscus Sauce
Ingredients:
1/2 Cup of Cashews, Raw and Ground
1/3 Cup of Coconut, Shredded Natural
2 Tbsp Fresh Rosemary, Chopped
1/3 Cup of Panko Bread Crumbs
4 (6 ounce) Salmon Fillets, Skinned and Boned
1/2 Cup of Flour, Seasoned with Salt and Pepper
2 Eggs, Beaten
1/2 Cup of Olive Oil
2 Tbsp of Shallots, Chopped
3 Tbsp Hibiscus Flowers, Dry
1/2 Cup of White Wine
2 Limes, Juiced
1/2 Cup of Heavy Cream
8 Oz of Butter, Room Temperature
Salt and Pepper, to Taste
Directions:
First up, you're going to combine your cashews, coconut, rosemary and panko in a medium sized dish.
Now put together two additional dishes; one with your eggs and one with your seasoned flour.
Heat up a large pan on medium high heat and swirl your olive oil around the pan a few times. Allow it about 5 minutes to get good and hot.
Grab each piece of salmon and dip it first in the flour, then the egg, and finally the cashew mixture.
Throw it in your pan and cook it up, about 4-5 minutes on each side.
Reserve one tablespoon of olive oil from your fish cooking endeavors and cook up your shallot and hibiscus flower in it on medium high heat for 3-4 minutes.
Add in your white wine and let it reduce until it's almost dry.
Next up, turn your temp down to low and stir in your cream. Then add in your butter and lime juice stirring constantly while you're doing it.
Once you've mixed it all together, adjust the seasoning with salt and pepper. Serve it up over the top of your salmon (the flowers aren't served, just the sauce).
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Looks good and sounds wonderful. I just wonder it I can find Hibiscus Flowers around here I have salmon filet;I bet that melts in your mouth.
Rita
Holy moly Julie! This looks so good and it sounds so exotic! I can never find unsweetened coconut here so hubby helps me by shredding a whole coconut for me and saving the juice (perfect added to my orange lemonade!). I love the addition of the flowers to this as it really kicks-it-up a notch. Well done 🙂
It looks amazing! You are such a good cook.
HA! I JUST wrote up a post using hibiscus flowers last night! Great minds…
A brilliant dish!
Learnt something new today. Never heard of cooking with hibiscus flowers until now…very interesting! It does give the dish a lovely color. The salmon looks gorgeous!
oh, super yummy looking, have a great weeekend!!
anne
http://www.anniebakes.net
Wow that looks delicious! I am very intrigued by this "gourmet club" too. Thanks for sharing! Now I have to go check out the Tickled Pink blog!
Julie,
This looks amazing, and I'm sure I would enjoy every last bite. I have never cooked with dried hibiscus before, but I love drinking hibiscus tea so I can only imagine the flavor it must add. I hope you have a wonderful weekend!
Julie this is a terrific recipe. An ingredient or two will be hard to find, but I plan to search and give this a try. Blessings…Mary
Just hopped over here from blogfrog to check you out! I love how clean and crisp your blog looks…never mind the fact that I want to eat it now. 🙂 Keep up the good work!!
I saw the title of this recipe and I was sold! I cannot wait to try it! I just saw something on Cupcake Wars where the baker used hibiscus flowers – they may be the next new "big" thing!
I need to have a pink party and invite all my bloggy friends…oh wait, I need to win the lottery first so I can fly everyone in!
Hi Julie
wow…..you had me at the cashews….I love encrusting fish with nuts! your sauce looks incredible! I have used flowers in my cooking, I see it more and more lately…infusions….they sound so good! thanks for such detailed instructions……hope you have a great weekend!
Dennis
It IS pink! Wow!
I've never heard of eating hibiscus before, and I'm still not sure I would want to try. 🙂
My porch is covered in pink hibiscus flowers. Maybe I should go into business!
That salmon looks delish! Added your button today. Have a great weekend!
The salmon looks terrific! How come you don't eat the hibiscus? It's just for color?
~ingrid
Stopped by from the Tea Social, will start to follow you too. Stop by for a visit with me
skincareinthecity.com
Ingrid, I think that you could most definitely eat the hibiscus! The dried ones are a bit chewy though, so in this case, I wanted to use them more for color.
OMG, wow! You are amazing! I want to learn to be as good of a cook as you. That looks sooo yummy!
congrats on being featured on Holly's blog. She's great!
Yum! Love your blog! Dropping by the the LBS.
Wow. That looks incredible! Thank you for visiting my blogoir on my SITS day. I really appreciated all of the comment love!
This recipe looks wonderful! Following from SITS 31 DBB. Can't wait to explore your blog.
LakeMom
http://www.SurvivingMotherhoodwithHumor.com
Julie, one of our ethnic grocers will special order the flowers for me. I can't tell you how much I appreciated your offer and kindness. I'd love to meet you some time. I hope the day treats you well. Blessings…Mary
Julie, I found the tapioca balls at my Asian market. Blessings…Mary
Wow, that's gorgeous!
Exotic AND delicious! Just perfect for a mid-summer meal, correctamundo?
Holy crap that looks so bleeping good!!!
Look at you all fancy. I love Holly too. She's the best. Congrats on the feature! I'm not sure we can just pick dandelions from the back yard. The leaves were really really really really big! Hmmmm.
Lots of yummy love,
Alex aka Ma What's For Dinner
http://www.mawhats4dinner.com
Hi (: i need some help here i just have made the Sauce and the butter separates from the rest of the Sauce ): why is this happening …..it’s because the acid from the lime and the haibiscus??
Julie, what a gorgeous recipe! I’ve never even thought of cooking with hibiscus. This is a great company dish (or a “just us” dish). Thank you so much for entering it into the Culinary Smackdown challenge and good luck!