by Ezra Cohen Montreal

Almond butter miso-glazed salmon is a gourmet fusion dish that combines Japanese miso paste with creamy almond butter to create a sweet-savory glaze for salmon fillets. This recipe produces succulent, flaky salmon with a caramelized coating that balances nutty richness with umami depth.

The dish is naturally gluten-free, dairy-free, and paleo-friendly, making it suitable for various dietary preferences while delivering restaurant-quality results at home.

What Makes This Almond Butter Salmon with Miso Glaze Recipe Unique?

This isn’t your typical weeknight salmon. This restaurant-quality almond butter salmon with a miso glaze brings together two culinary worlds in the most delicious way possible. The secret lies in how small-batch almond butter provides the perfect creamy base that helps miso paste cling beautifully to the fish while adding layers of roasted almond flavor.

Why this combination works:

• Natural oils from Basse’s Almond Butter create the perfect glaze consistency
• The nutty sweetness balances miso’s salty intensity
• Both ingredients caramelize beautifully under high heat
• The result is naturally gluten-free, dairy-free, and paleo-friendly

Food and Drink Pairings

Optional Sides

• Coconut jasmine rice for subtle sweetness that enhances the almond notes
• Soba noodle salad with sesame dressing
• Honey-glazed carrots for color and complementary flavors
• Steamed edamame sprinkled with sea salt
• Mixed greens salad with ginger-sesame vinaigrette

Beverage Pairings

• Japanese lager for an authentic touch
• Iced green tea to cleanse the palate

Almond Butter Miso Glazed Salmon Recipe

Ingredients You’ll Need

• 4 wild-caught salmon fillets (6 oz each)
• 3 tablespoons of Bassé’s almond butter (or other brand)
• 2 tablespoons white miso paste
• 2 tablespoons raw honey
• 1 tablespoon rice vinegar
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• Sea salt and freshly cracked pepper
• Optional: 1 teaspoon sriracha for added heat

Step-by-Step Instructions

1. Preheat the broiler to high heat. Line a rimmed baking sheet with foil and position the oven rack 4-6 inches from the heat source.
2. In a medium bowl, whisk together almond butter and miso paste until combined. Add honey, rice vinegar, minced garlic, and grated ginger. Whisk until completely smooth and glossy. Season with salt, pepper, and sriracha if using.
3. Pat salmon fillets completely dry with paper towels. Place skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
4. Using a pastry brush or spoon, apply glaze generously to each fillet, creating a thick, even coating. Reserve a small amount of glaze for serving.
5. Broil for 6-8 minutes until the fish flakes easily and the glaze is caramelized. Watch carefully in the final minutes to prevent burning. Internal temperature should reach 145°F.
6. Let salmon rest for 2-3 minutes to allow flavors to settle. Drizzle with reserved glaze if desired.

Pro tip: If almond butter is too thick, warm it slightly in the microwave for 15 seconds before mixing.

Troubleshooting

Glaze too thick? Add rice vinegar, one teaspoon at a time, until you’ve reached desired consistency. 

Worried about overcooking? Use a meat thermometer; 145°F is the target

Glaze browning too quickly? Move the pan to a lower rack and reduce the cooking time

We hope you enjoy this delicious recipe! Browse through Ezra Cohen’s other recipes to discover what all you can do with nut butters. Contact us for any additional questions or comments.

By Ezra Cohen Montreal

Our Cashew butter noodles recipe with coconut curry combines rich cashew butter, creamy coconut milk, and aromatic curry paste to create a satisfying weeknight meal ready in just 20 minutes. Works for vegan, gluten-free, and traditional diets.

Main Ingredients, Explained

The foundation of great cashew butter coconut curry noodles starts with three key components. Ezra Cohen Montreal’s high-quality cashew butter provides richness and protein as the sauce’s signature creamy texture. Full-fat coconut milk adds body and subtle sweetness that complements the curry spices. Finally, curry paste adds the authentic flavor and aromatic complexity that defines the dish.

Premium cashew butter made from dry-roasted cashews and pure sunflower oil blends seamlessly into the sauce without grittiness. The natural oils help create a silky consistency that coats noodles perfectly.

Health Benefits of Cashew Butter in Cooking

Cashew butter contributes significant nutritional value beyond its culinary benefits. It contains heart-healthy monounsaturated fats that support cardiovascular health and help reduce bad cholesterol levels. The protein content ranges from 4-5 grams per serving, making it an excellent plant-based protein source. Essential minerals like magnesium, copper, and zinc support immune function and bone health.

Dietary Adaptations and Variations

This recipe easily accommodates various dietary needs without compromising flavor or texture. For vegan versions, use plant-based proteins like firm tofu, chickpeas, or tempeh instead of animal proteins. Gluten-free adaptations work perfectly with rice noodles, quinoa pasta, or spiralized vegetables as noodle substitutes.

The vegetable selection remains completely flexible. Bell peppers, snap peas, broccoli, carrots, and mushrooms complement the creamy cashew curry sauce quite well.

Converting to Cashew Butter Curry Soup

Transform your noodles into comforting soup by adding 2-3 cups of vegetable or chicken broth to the finished sauce. Simmer for 5 minutes until heated through and adjust consistency with additional broth as needed. The soup variation provides extra warmth and satisfaction on cold days while maintaining all the original flavors.

Storage and Meal Prep Tips

Leftover cashew butter coconut curry noodles can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a splash of coconut milk or broth when reheating. Prepare the sauce separately for meal prep and store cooked noodles individually to maintain optimal texture.

The sauce base can be refrigerated up to 5 days ahead, making weeknight assembly even faster.

Cashew Butter Coconut Curry Noodles

What You’ll Need:

• 1 package (8 oz) of rice noodles, medium or wide, such as pad Thai-style
• 1 tablespoon oil (olive oil or vegetable oil will work)
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
• 1 can (14 oz) coconut milk
• 2–3 tablespoons curry paste (red or yellow, to taste)
• 3 tablespoons of Ezra Cohen Montreal cashew butter (or other brand)
• Optional: cooked protein (e.g., tofu, chicken, shrimp)
• Fresh lime juice, for garnish
• Fresh herbs (e.g., cilantro, Thai basil), for garnish
• Chopped cashews, for garnish

Instructions:

Step 1: Cook noodles according to package directions until al dente, then drain and set aside.

Step 2: Heat 1 tablespoon of oil in a large pan over medium heat and saute the mixed vegetables for 3-4 minutes until tender-crisp.

Step 3: Add coconut milk, curry paste, and cashew butter to the pan. Whisk continuously for 2-3 minutes until smooth and thickened.

Step 4: Add cooked noodles and optional protein to the sauce, tossing for 1-2 minutes until evenly coated and heated through.

Step 5: Remove from heat and garnish with lime juice, fresh herbs, and chopped cashews before serving immediately. Enjoy! 

This Thai Sweet Potato and Carrot Soup with Ezra Cohen Montreal Almond Butter is a warm, comforting dish that’s packed with flavor and perfect for any season. The rich, natural sweetness of the carrots and sweet potatoes is wonderfully complemented by the subtle heat of Thai spices, while the almond butter adds a smooth, nutty depth to the dish. Whether you’re looking for a hearty meal on a cold day or something satisfyingly light on a warm summer night, this soup is easy to prepare and packed with nutrients, offering both comfort and complexity in every spoonful.

Thai Sweet Potato and Carrot Soup Ingredients Breakdown

Carrots: Carrots add a vibrant orange color and a slightly earthy flavor, and when cooked, they soften into a velvety, smooth texture.

Sweet Potatoes: Sweet potatoes bring sweetness and a creamy texture that pairs with the carrots to create a rich, indulgent base for the soup.

Almond Butter: Almond butter truly sets this soup apart. Its creamy, nutty flavor adds a unique richness, enhancing the soup’s texture and depth.

Coconut Milk: Coconut milk bolsters the soup’s creamy, rich texture while adding a mild sweetness and a hint of tropical flavor that balances the spices.

Red Curry Paste: Made from a blend of red chilies, garlic, lemongrass, and other aromatic herbs, this fiery paste delivers a complex, spicy kick that enlivens the dish with a burst of Thai flavor.

Ginger and Garlic: Ginger adds a zesty, slightly spicy note that complements the sweetness of the carrots and sweet potatoes, while garlic offers a savory, pungent flavor that rounds out the dish.

Vegetable Broth: Serving as the base, vegetable broth provides a savory, umami flavor that enhances all the other ingredients.

Lime Juice: A squeeze of lime juice at the end brightens up the soup, adding a touch of acidity that balances the richness of the coconut milk.

Cilantro: Cilantro is used as a garnish, adding a pop of color and enhancing the overall Thai-inspired profile of the soup.

Carrot and Sweet Potato with Almond Butter Soup Ingredients

• 4 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons Ezra Cohen Montreal’s Almond Butter
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Vegetables: In a large pot, heat a tablespoon of oil over medium heat and add the grated ginger and minced garlic, sautéing until fragrant.
2. Cook the Vegetables: Add the chopped carrots and sweet potatoes to the pot. Stir to coat them with the ginger and garlic mixture and cook for about 5 minutes.
3. Add the Curry Paste: Stir in the red curry paste, ensuring it is evenly distributed among the vegetables. Cook for 2-3 minutes to release the flavors of the paste.
4. Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes.
5. Blend the Soup: Once the vegetables are soft, use an immersion blender to puree the soup until smooth.
6. Add Almond Butter and Coconut Milk: Stir in the almond butter and coconut milk, mixing until fully combined. Let the soup simmer for an additional 5 minutes.
7. Season and Serve: Add the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro.
8. Enjoy! Serve the soup hot, with a side of crusty bread or a light salad for a complete meal.

We hope you enjoy this delicious, Hearty Thai Carrot and Sweet Potato Soup with Almond Butter recipe! To discover more options for your culinary creations, be sure to browse through Ezra Cohen Montreal’s various nut butters. Contact us today for any questions or comments!

Are you ready to elevate your culinary creations with a rich, creamy Garlic Cashew Butter Sauce? This decadent recipe, which features Ezra Cohen Montreal’s Cashew Butter, combines the nutty richness of cashews with a robust punch of garlic, a dash of zesty lemon, and the subtle tang of Dijon mustard. Perfect for tossing with pasta or drizzling over roasted vegetables, it also makes for a wonderfully unique dipping sauce for veggies and bread. With simple ingredients and a quick preparation process, this sauce is sure to become a staple in your kitchen!

Garlic Cashew Sauce Ingredients Explained:

• Cashew Butter: The star of this garlic cashew sauce is Ezra Cohen Montreal’s Cashew Butter. Bringing a creamy texture and a rich, nutty flavor to the base of the sauce, cashew butter is known for its smooth consistency and slightly sweet taste.
• Garlic: Freshly minced garlic adds a punch of both flavor and aroma, and it infuses the sauce with its savory and slightly spicy notes.
• Lemon Juice: A squirt of zesty lemon juice adds a refreshing tanginess that balances the creaminess of the cashew butter and enhances the sauce’s overall flavor profile.
• Dijon Mustard: With its sharp, tangy taste, Dijon mustard adds a depth of flavor and a subtle kick that plays well with the other ingredients.
• Salt and Black Pepper: A dash of salt and pepper brings out the flavor of the other ingredients, allowing each to shine through.
• Water: Used to achieve the desired consistency of the sauce. Adjust to make the sauce thicker or thinner, depending on your preference.
• Olive Oil: Essential for extra creaminess, olive oil enriches the sauce’s texture and adds a hint of fruity flavor.
• Fresh Herbs: Garnishing with fresh parsley or chives adds a burst of color and a fresh, herbal note that complements this sauce beautifully.

Ingredients

• 1/2 cup cashew butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 3/4 cup water (or as needed for desired consistency)
• 1 tablespoon olive oil (adjust for extra creaminess)
• Fresh herbs (like parsley or chives) for garnish

Garlic Cashew Butter Sauce Instructions

1. Combine the cashew butter and minced garlic in a mixing bowl. Mix well until the garlic is evenly distributed throughout the cashew butter.
2. Add in the lemon juice and Dijon mustard to the mixture and stir until all the ingredients are well combined.
3. Season with salt and black pepper.
4. Gradually stir the water into the mixture, stirring until you reach the desired consistency. For a thinner sauce, add more water as needed.
5. For an extra creamy texture, whisk in the olive oil until the sauce is smooth and emulsified.
6. Transfer the sauce to a serving bowl and garnish with fresh herbs like parsley or chives.
7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Shake or stir before using.

We hope you enjoy this delicious Garlic Cashew Sauce recipe! Browse through Ezra Cohen Montreal’s various nut butters to discover more options for your culinary creations, or contact us today for any questions or comments.