Thai-style salmon with peach-cabbage slaw

Paleo, Gluten Free, Lean & Clean, Dairy Free, Soy Free

2 Servings, 500 Calories/Serving

25 Minutes

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
  • optional
  • 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.
In a small bowl, stir together 2 to 3 teaspoons fish sauce, lime zest and juice, garlic, cilantro, and as much Thai chile as you like. Let stand while you prepare the rest of the meal.


Prep and cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. While the salmon cooks, prepare the peach-cabbage slaw.


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.
In a medium bowl, combine the peach, cashews, ginger, mint, red cabbage, red wine vinegar, and 1 to 2 tablespoons oil and toss to coat. Season to taste with salt and pepper.



Transfer the salmon to individual plates and top with some of the cilantro-lime sauce. Serve the peach-cabbage slaw and the remaining sauce on the side.

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.

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