Cashew And Rosemary Encrusted Salmon With Hibiscus-Lime Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1395
FAT
356%
CHOL
211%
SOD
39%

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Ingredients for 4 servings

2 tablespoons rosemary, chopped fresh

4 (6 ounce) salmon fillets, skinned and boned

8 ounces butter, room temperature

1/3 cup coconut, shredded natural

1/2 cup olive oil

2 tablespoons shallots, chopped

1/2 cup heavy cream

2 limes, juiced

3 tablespoons hibiscus flowers, dry

1/3 cup Panko (Japanese bread crumbs)

1/2 cup cashew nuts, raw and ground

2 eggs, beaten

Salt and pepper, to taste

1/2 cup flour, seasoned with salt and pepper

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