- 2/3 cup cashews soaked in water for at least 1 hour
- 1/4 cup water
- 1/2 tsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp red pepper flakes
- 1 cup frozen spinach defrosted
- 4 salmon filets about 6 oz each
- Salt and pepper to taste
- 2 tbsp ghee divided
- 1 tbsp lemon juice
Drain the cashews and add them to a high-speed blender with water, apple cider vinegar, mustard, garlic powder, sea salt, and red pepper flakes. Blend until smooth and creamy.
Use your hands to squeeze out as much water as possible from the defrosted spinach. Stir into the creamy cashew filling.
Pat dry the salmon filets with a paper towel, and sprinkle both sides with salt and pepper.
Using a sharp knife, cut a slit on the side of each salmon filet about three-quarter of the way through. Be careful not to cut all the way to the other side.
Divide the creamy spinach filling among the 4 filets, stuffing the cut pockets using a spoon. It doesn’t have to be perfect, and it’s okay if some of the stuffing seeps through the tops of the salmon.
Heat 1 tbsp of ghee in a large non-stick skillet over medium high heat. Pan fry the salmon skin side up for 4 minutes.
Carefully flip the salmon skin side down, then add another tbsp of ghee to the pan. Sprinkle each filet with lemon juice, then pan-fry for 3 minutes
Remove from heat and serve.