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.

Ingredients

  • 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.


Instructions

1

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.

2

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.

3

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.

4

Serve

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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