Indulge in a feast that's not only visually stunning but satisfying to the soul: Pan-Seared OshiWww.oshi.fish Vegan Salmon with a zesty Lemon Caper Cashew Cream Sauce served over perfectly cooked noodles. This dish dazzles with its crispy exterior, silky sauce, and bright lemon-caper punch—showcasing how plant-based ingredients can shine like never before. Whether you're vegan, curious, or simply craving something fresh and luxurious, this recipe checks all the boxes for flavor, texture, and presentation.
Other Noodle Dishes
- Fly By Jing Sweet + Spicy Chili Cheese Noodles (Vegan)
- Pumpkin Sage Noodles with Vegan Meat
- Cashew Cream Soba Noodles with Morel Mushrooms
- Vegan Quinoa Black Bean Balls Recipe
- Filipino Chinese Rice Noodle Recipe (Pancit)
Why You’ll Love This Dish 💖
- Delightfully Crispy Vegan "Salmon": The pan-seared Oshi vegan salmon delivers that coveted golden crust and flaky texture, mirroring real salmon in taste and mouthfeel.
- Luxuriously Creamy & Tangy Sauce: Cashew cream lends richness while fresh lemon and capers infuse brightness and tang—balance at its best.
- One-Pan Efficiency + Simple Noodles: With everything cooked in a few pans, cleanup is minimal, but the flavors feel gourmet.
- Customizable & Allergy-Friendly: Nut-based cream, gluten-free noodles, or different seasonings? Easily swap and switch according to preferences or dietary needs.
- Social-Media-Worthy Dish: Beautiful plating, vibrant hues, and that creamy drizzle—perfect for sharing!
Ingredients
- Oshi Vegan Salmon – Crafted from plant-based proteins, shaped and seasoned to mimic the taste, texture, and color of salmon.
- Capers – Tiny salty bursts that bring citrusy brine, elevating the whole dish.
- Fresh Lemons – Both juice and zest to add bright acidity and fragrance.
- Old Bay Seasoning – A classic seafood blend with savory, peppery warmth.
- Raw Cashews – Soaked and blended into a dreamy, dairy-free cream.
- Scallion – Sprinkled at the end for freshness, color, and mild onion flavor.
- Noodles – Choose your favorite—rice, soba, gluten-free, or wheat pasta—for the base.
Step-by-Step Directions
1. Cook the Noodles
- Bring water to a rolling boil in a large pot.
- Add a pinch of salt and the noodles, stirring to prevent sticking.
- Cook until al dente, then drain and briefly rinse under cold water to stop cooking.
- Toss noodles with a little olive oil to keep them separate and glossy.
- Set aside and keep warm.
2. Make the Cashew Cream Lemon Caper Sauce
- Rinse and soak raw cashews in hot water for 20–30 minutes—drain thoroughly.
- In a blender or food processor, combine soaked cashews with fresh lemon juice and zest; blend until silky smooth.
- Pour the cashew cream into a skillet over low heat; stir in drained capers.
- Season with salt, pepper, and a pinch of Old Bay seasoning for that signature coastal flavor.
- Gently warm the sauce, adjusting thickness with a splash of water or plant-based milk until just pourable.
3. Sear and Season the Oshi Vegan Salmon
- Preheat a non-stick skillet or cast-iron pan over medium-high heat.
- Lightly pat the Oshi vegan salmon dry, then generously sprinkle with Old Bay seasoning.
- Add a splash of oil to the hot pan.
- Carefully lay the seasoned pieces in the pan, leaving space between each.
- Sear for 2–3 minutes per side—until a golden crust forms.
- Remove from pan and let rest for a minute—it helps retain juiciness.
4. Assemble the Dish
- Place a nest of noodles in the center of each bowl or plate.
- Add one or two seared vegan salmon pieces atop the noodles.
- Generously drizzle with lemon caper cashew cream sauce.
- Garnish with finely sliced scallion, a twist of lemon zest, and a few extra capers.
- Serve immediately while warm and aromatic.
Variations & Substitutions
- Spicy Kick? Add chili flakes or harissa oil to the cashew cream for heat.
- Gluten-Free Option: Use rice or buckwheat soba noodles; check Old Bay label.
- Dairy-Free Swap: All ingredients are plant-based—just ensure noodles are vegan.
- Nut-Free Alternative: If allergic to cashews, sub with sunflower seeds or silken tofu—but adapt consistency with added liquid.
- Herbal Twist: Stir in fresh dill, parsley or tarragon for a herby lift.
- Smoky Flavor: Sprinkle smoked paprika or use liquid smoke for depth.
FAQs
Q: Can I bake the vegan salmon instead of searing?
A: Absolutely! Bake at 375 °F (190 °C) for 12–15 minutes, flipping halfway until crisp edges form.
Q: How do I store leftovers?
A: Keep salmon and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently to avoid curdling.
Q: Is Old Bay necessary?
A: No—but it adds authentic “seafood” flavor. A mix of smoked paprika, garlic powder, salt, and pepper will also work well.
Q: Can I batch-make the cashew cream?
A: Yes! Make a big batch and freeze in ice cube trays; thaw cubes as needed for future dishes.
Top Tip
To ensure your homemade cashew cream stays ultra-smooth, soak your cashews for at least 30 minutes in hot water (or even overnight in cold). Drain thoroughly, then strain the blended cream through a fine sieve for the ultimate silky texture. Warm gently—boiling can cause slight separation.
Chef’s Hint
Got extra lemon zest? Freeze it in a labeled bag to brighten soups, dressings, or future cashew cream sauces with just a sprinkle.
Pan-Seared Oshi Vegan Salmon with Lemon Caper Cashew Cream Sauce & Noodles
Ingredients
- For the Noodles:
- 8 oz noodles of choice rice noodles, soba, or spaghetti-style
- 1 teaspoon salt for boiling water
- 1 teaspoon olive oil to toss after cooking
- For the Lemon Caper Cashew Cream Sauce:
- 1 cup raw cashews soaked in hot water for 30 minutes, then drained
- ½ cup water adjust for sauce thickness
- ¼ cup fresh lemon juice about 2 lemons
- 1 teaspoon lemon zest
- 2 tablespoon capers drained
- ½ teaspoon Old Bay seasoning
- Salt and black pepper to taste
- For the Vegan "Salmon":
- 2 –3 fillets Oshi Vegan Salmon or other plant-based seafood substitute
- 1 tablespoon olive oil for searing
- 1 teaspoon Old Bay seasoning
- Optional: splash of lemon juice for seasoning
- Garnish:
- 1 scallion thinly sliced
- 1 teaspoon additional lemon zest for topping
- A few extra capers for presentation
Instructions
- Cook the Noodles
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente. Drain, rinse briefly with cold water, then toss with olive oil to prevent sticking. Set aside.
- Soak & Blend the Cashew Cream
- Soak raw cashews in hot water for 30 minutes. Drain and blend with lemon juice, lemon zest, water, capers, Old Bay, salt, and pepper until smooth and creamy.
- Warm the Sauce
- Pour the cashew cream into a small saucepan. Gently heat on low, stirring occasionally. Adjust thickness with water or plant milk if needed. Do not boil.
- Sear the Vegan Salmon
- Pat the Oshi vegan salmon fillets dry. Season both sides with Old Bay. Heat olive oil in a skillet over medium-high and sear salmon 2–3 minutes per side until golden and crisp.
- Assemble the Bowl
- Plate noodles, top with seared vegan salmon, and spoon over warm lemon caper cashew cream. Garnish with sliced scallions, lemon zest, and extra capers. Serve hot and enjoy!
