Wild Salmon & Cashew Aioli Sauce

Yesterday I wanted a quick and different way to prepare salmon. Aha! How about a blended cashew aioli sauce? Surprise ingredients, fish sauce and cod liver oil, made it high in Omega-3 oils, super-healthy, and delicious with fish! I wanted to put the sauce on everything…

Take care to get 100% wild Alaskan salmon, as there’s a lot of tasteless, toxic, cheaper, half-farmed salmon out there, even in the “best” groceries. The sauce makes about a cup, enough for 4 servings, and tastes yummilicious on any fish. Enjoy!


Sharing a quick dinner with my friend Daven, she brought steamed beets, and we had leftover Green Goddess Detox Soup. Yum!

Wild Salmon with Cashew Aioli Sauce



  • 2 - 4 fillets wild Alaskan salmon
  • Sauce:
  • 1 cup cashews, soaked 1 hour, if you can (soaking is optional)
  • 1 large lemon, peeled, sliced, and seeded (about 84 grams)
  • 1/4 heaping teaspoon unprocessed salt
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground mustard
  • 1/4 to 1/2 cup filtered water as needed to blend
  • 1 large clove garlic, chopped (optional)
  • 1 teaspoon Red Boat fish sauce (Find it at Whole Foods Market)
  • 2 teaspoons cod liver oil (Unflavored, in the grocery supplements section)
  • chopped parsley (optional)


    Steam the Salmon:
  1. Place the salmon in a small skillet over medium heat and add 1/4-inch filtered water. Add salt and pepper. Bring it to a boil and then turn down to a very low simmer 3-4 minutes, and cover. This will gently steam the salmon while you prepare the sauce. When the salmon turns lighter colored, remove from heat and serve immediately.
  2. Cashew Aioli Sauce:
  3. In a small blender, or immersion blender with cup, or small food processor, process all the sauce ingredients until smooth and creamy. Spoon on top of the salmon. Serve with parsley if you like.

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