Thai Coconut Cashew Salmon

Thai Coconut Cashew Salmon Ingredients

For the sauce you will need:2 cans of unsweetened coconut milk2-3 tbsps of green thai paste1 medium onion-chopped1 tbsp of minced garlic1 tbsp of grated ginger1-2 tbsps of honey1 tbsp basil (optional)2 tbsp cilantro1 tbsp of lime juice2 tbsp of cashew butter

For The Veggies

Matchstick carrotSnow peasMushroomOnions

For The Glazed Salmon

4 salmon filletsSalt & pepper to tasteGarlic powderGinger powder1/4 cup of maple syrup or honey2-3 tbsp of soy sauce1 tsp fish sauce(optional)

Steps

Season your fillets and brush the mixture of maple syrup and soy on it.Cook in a preheat air fryer for about 9 minI added 2 more mins them get the crispy and charredMeanwhile, prepare the sauce.Sauté the onion, garlic, ginger until golden and fragrant.Add the green curry paste and sauté for about 2 mins.Add your veggies and season them with salt and pepper.Add the coconut milk to the veggies (I removed the veggies from the pan just because I don’t want them to overcook)Allow the sauce to simmer for about 5 minsAdd cashew butter, and honeyTaste and adjust the salt and pepperServe and enjoy!