Kasuy-Crusted Baked Salmon

Kasuy Crust

1 cup crushed cashews

¾ cup parmesan cheese

¼ cup chopped parsley

2 tbsp capers

salt and pepper to taste

Baked Salmon

¼ cup mayonnaise

2 ½ tbsp dijon mustard

3 tbsp unsalted butter

3 garlic clovesminced

½ lemonjuiced

500 g salmonpat dry and sliced

salt and ground black pepperto season

Combine the mayonnaise, dijon mustard, unsalted butter, and garlic. Set aside.

In a bowl combine the crushed cashews, Parmesan cheese, parsley, and capers.

In a baking pan line a parchment paper and place the salmon skin side down on the pan. Season the salmon with lemon juice, salt, and ground black pepper.

Coat the salmon with the sauce then top with the cashew crust.

Bake in a preheated oven at 180°C/350°F for 10-15 minutes or until the crust has toasted.

When done remove from the oven, garnish with more chopped parsley and serve.

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Kasuy-Crusted Baked Salmon