1.Preheat an oven to 420 degrees F.
2. In a small saucepan, bring ~1 Tbsp of butter to a light simmer. Add the cashews and mix frequently until they just start to turn golden brown. Transfer to a pestle & mortar and mash along with the cilantro, curry powder, and a pinch of salt until it forms a grainy texture.
3. Place the salmon filet(s) on a parchment-lined baking sheet. Coat each filet with the cash curry topping. Transfer to the oven and bake for ~12-15 minutes or until the internal temp reads 145 degrees F.
4. Bring the quinoa and chicken bone broth to a simmer for ~15 minutes until the liquid is absorbed.
5. Bring a pot of water to a boil. Blanch the chopped green beans by adding them to the boiling water for 2-3 mins, then running through cold water.
6. Bring a large fry pan to medium heat, add the green beans and fry until they start to get some browning. Add the quinoa, a bit of sesame oil, and honey to the dish. Cook for a few minutes to mix flavours and toast up the quinoa.
7. Assemble the bowls with the honey sesame quinoa/bean mixture and the cash curry salmon (or trout) on top! Enjoy.