So a friend of mine sent me a link to this blog called veganyumyum.com and I was mesmerized by this gnocchi with Thyme Vinaigrette and Cashew Cream dish. Obviously, there was no salmon involved….only gnocchi. The salmon was added as a main course with the gnocchi on the side, although gnocchi alone would be good enough!
The original recipe and beautiful step-by-step photos are here.
I think the only problem I encountered was the consistency of the cashew cream. I didn’t use the blender and that’s probably where I messed up. I used a small food processor which is on it’s last leg (or blade, rather)! I was feeling kinda lazy and didn’t want to use our blender because we were going to have a protein shake afterwards and we need our blender for that and all the cleaning involved…ugh, no thanks. If I could do it all over again, I’d definitely try out the blender to see if I can get a smoother texture, although the chunky texture wasn’t really all that bad. I mean…okay, it looks pretty bad in the photo, but it was actually quite good overall. I added a clove of garlic to the cashew cream in a small last minute deviation from the original recipe.
As for the salmon, I added some salt and pepper on each side of the salmon filet and then cooked them in a pan with some olive oil until each side had a nice crispy cooked feel to it.I added some of the cashew cream and a drizzle of lemon juice to the salmon. Lastly, I grated some fresh lemon and orange over it for color (and taste).