Thai-style salmon with Asian pear salad

Paleo, Gluten Free, Dairy Free, Low Calorie

2 Servings, 550 Calories/Serving

20 Minutes

Packed with omega-3 fatty acids, wild-caught salmon truly is a super food. Those fatty acids are good not only for your skin but also for your heart, eyes, mood, and brain. In short, we can’t get enough of the fish. In this quick dinner, Chef Justine serves it with a bracing Thai lime-cilantro sauce (with optional chile) and our tropical take on a Waldorf salad, with Asian pears and cashews instead of apples and walnuts.

Ingredients

  • 2 celery ribs
  • 3 scallions
  • 1 Asian pear
  • Asian pear dressing base (coconut vinegar - coconut sugar)
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • Peeled fresh garlic
  • Fresh cilantro
  • 1 lime
  • 1 Thai chile (optional)
  • 1 ounce roasted cashews
  • 3 tablespoons shaved unsweetened coconut
  • Fried shallots (optional - contain soy)

Instructions

1

Prep the salad ingredients and make the vinaigrette

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Cut the Asian pear into quarters and cut away the core; thinly slice the fruit.
In a small bowl, stir together the dressing base and 1 to 2 tablespoons oil; season to taste with salt and pepper.

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. Transfer the salmon to a plate.
While the salmon cooks, prepare the lime-cilantro sauce and finish the salad.

3

Make the lime-cilantro sauce

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Finely chop half the cilantro. Remove any coarse stems from the remaining cilantro; set aside for the salad.
  • Zest and juice the lime.
  • If using the Thai chile, finely chop the chile. Wash your hands after handling.
In a small bowl, combine the garlic, half the cilantro, lime zest, and 1 tablespoon lime juice. Add a pinch of sugar, if desired, and as much Thai chile as you like. Stir in 1 tablespoon oil. Season to taste with salt and pepper. In a small bowl, combine the garlic, half the cilantro, lime zest, and 1 tablespoon lime juice. Add a pinch of sugar, if desired, and as much Thai chile as you like. Stir in 1 tablespoon oil. Season to taste with salt and pepper.

4

Assemble the salad

In a medium bowl, combine the celery, scallions, pear, cashews, coconut, remaining cilantro, and fried shallots, if using. Toss with as much dressing as you like. Season to taste with salt and pepper.

5

Serve

Transfer the salmon to individual plates. Top with the lime-cilantro sauce and serve the salad on the side.

Nutrition per serving: Calories: 550, Protein: 40 g, Total Fat: 33 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 75 mg, Carbohydrates: 26 g, Fiber: 6 g, Added Sugar (Coconut Sugar): 4 g, Sodium: 390 mg

Contains: fish, tree nuts, soy

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