Cashew And Rosemary Encrusted Salmon With Lime Hibiscus Sauce

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Mommie Cooks


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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

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