Toasted Cashew and Garlic-crusted Salmon

Toast cashews in toaster oven or conventional oven at 250 degrees F heat for 10 to 15 minutes, or until moderately browned and/or aromatic.

Combine cashews, garlic, and enough flour to allow for dry and easy grinding and place in food processor or crush by hand. Add the flour gradually, but without enough the oil in the cashews and moisture in the garlic will make it difficult to grind; flour will dry the mixture without adding flavor of its own.

Set salmon flesh-side up and generously rub the dry mixture on the salmon, coating evenly wherever the flesh is exposed.

In heated skillet (over medium to medium-high heat), add oil. When oil starts to ripple, add salmon, flesh-side down. Let sit until golden brown, then flip (see note).

NOTE: When cooking filleted fish (and even most meats), a good rule of thumb is to let the first side cook for 80% of the total cooking time and the remaining 20% to cook the other side.

Do not repeatedly flip the meat or fish as to re-cook a side that has already been in contact with the pan or grill. This tampers with the it and often results in a drier, tougher meat or fish.