Cashew and Rosemary Encrusted Salmon with Hibiscus Lime Sauce
Ingredients
- 1/2 cup cashew nuts, raw and ground
- 1/3 cup coconut, shredded natural
- 2 tablespoons rosemary, chopped fresh
- 1/3 cup Panko (Japanese bread crumbs)
- 4 (6 ounce) salmon fillets, skinned and boned
- 1/2 cup flour, seasoned with salt and pepper
- 2 eggs, beaten
- 1/2 cup olive oil
- 2 tablespoons shallots, chopped
- 3 tablespoons hibiscus flowers, dry
- 2 limes, juiced
- 1/2 cup heavy cream
- 8 ounces butter, room temperature
- Salt and pepper, to taste
Instructions
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