Thai-style salmon with peach-cabbage slaw
Paleo, Gluten Free, Lean & Clean, Dairy Free, Soy Free
Sweet peaches perfectly offset our tangy cilantro-lime sauce in this Thai-inspired paleo fish dinner that’s both light and satisfying.
- 1 lime
- 1 or 2 cloves peeled fresh garlic
- 3 or 4 sprigs fresh cilantro
- 1 Thai chile
- 1 tablespoon fish sauce
- 2 skin-on wild Yukon River salmon fillets (about 6 ounces each)
- 1 peach
- 3 tablespoons roasted cashews
- 1-inch piece fresh ginger
- 3 or 4 sprigs fresh mint
- 3 ounces shredded red cabbage
- 1 tablespoon red wine vinegar
Make It Leaner
To slash 60 calories and 7 grams of fat per serving, in Step 2, skip the 1 tablespoon oil and cook the salmon in a dry nonstick frying pan. Cut an additional 25 calories and 2 grams of fat per serving by using only 2 tablespoons of the cashews. To keep the sodium in check, with only 350 mg per serving, use half the fish sauce.
Make the cilantro-lime sauce
- Zest and juice the lime.
- Finely chop, press, or grate enough garlic to measure ½ teaspoon.
- Finely chop the cilantro.
- If using the Thai chile, remove the stem; thinly slice the chile. Wash your hands after handling.
Prep and cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
Make the peach-cabbage slaw
- Cut the peach in half and remove the pit; thinly slice the fruit.
- Coarsely chop the cashews.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 7g, Saturated Fat: 4g (20% DV), Cholesterol: 65mg (22% DV), Sodium: 780mg (33% DV), Carbohydrates: 25g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: fish, tree nuts.