Gingery Cashew & Seed Crusted Salmon Recipe from: Rancho Vignola, Armstrong, BC

• 500 g Salmon Filet
• 15 g Ginger, fresh, grated
• 2 Tbsp Soy Sauce
• 2 Tbsp Olive Oil
• 1/2 cup Cashews, roasted, chopped*
• 1/4 cup Sesame Seeds
• 1/4 cup Sunflower Seeds
• 1/4 cup Crystallized Ginger, diced

*We love using some of our roasted flavoured cashews for this recipe; our favourite is the Chili Cashews.

Preheat your oven to 350°F.

Line a baking tray with foil and place the salmon fillet on top.

In a small bowl, combine the remaining ingredients and spread the mixture evenly over the salmon fillet.

Bake in your preheated oven for 20-30 minutes, until the salmon is fully opaque and easily flakes when tested with a fork.

• Ginger – Crystallized Chunks, Sweetened
• Ginger – Crystallized Diced, Sweetened – ORGANIC
• Ginger – Crystallized Rounds, Sweetened – ORGANIC
• Cashews - Sea Salt & Black Pepper
• Cashews – Dry Roasted – ORGANIC
• Cashews – Dry Roasted, Light Salt – ORGANIC
• Cashews – Roasted
• Cashews – Roasted, Salted
• *NEW* Cashews – Chili – ORGANIC
• Sesame Seeds – Raw, Hulled – ORGANIC
• Sesame Seeds – Raw, Natural – ORGANIC
• *NEW* Sunflower Seeds – Raw, Shelled
• *NEW* Sunflower Seeds – Raw, Shelled – ORGANIC