Food My Muse

0 First, mix together the Panko, chives, cashews, sesame seeds, garlic powder, salt, pepper, olive and sesame oil.
1 Secondly, whisk together mayo, sriracha, miso, 1 tsp tamari and honey.
2 Then, pat dry salmon real well, add some Korean BBQ seasoning to taste and most of the sriracha honey, but reserve some for the vinaigrette.
3 Add all of the Panko cashew mixture atop the salmon. Then, press real well.
4 Bake at 415F for 15 minutes for it to be pink and flaky, you can do 18 minutes if you want it more well done.
5 Add the rest of Tamari and rice vinegar to the leftover sriracha honey.
6 Massage the vinegar into the arugula (I did like 4-5 cups).
7 Lastly, serve the salmon atop the arugula and serve with lemon.