Thai-style salmon with peach-cabbage slaw
Paleo, Gluten Free, Dairy Free, Soy Free, Spicy
Sweet, salty, spicy, and bracingly tart—these are the trademark elements of Thai cuisine. They meld beautifully in Chef Justine’s easy-to-make salmon dinner. If you’re sensitive to spicy food, use only a portion of the Thai chile in the cilantro-lime sauce for the fish, or leave it out.
- 1 lime
- Fresh cilantro
- Fresh peeled garlic
- 1 Thai chile (optional)
- Thai sauce base (fish sauce - maple syrup)
- 5 ounces red cabbage
- 5 ounces Savoy cabbage
- 1 peach
- 2 ounces roasted cashews
- Fresh mint
- Slaw dressing base (red wine vinegar - maple syrup - fresh ginger)
- Two 6-ounce wild Alaskan salmon fillets
Make the cilantro-lime sauce
- Zest and juice the lime.
- Coarsely chop the cilantro.
- Finely chop enough garlic to measure ½ teaspoon.
- If using, thinly slice the Thai chile.
Make the slaw
- Core and thinly slice the red and savoy cabbages.
- Cut the peach from its pit; thinly slice the fruit.
- Coarsely chop the cashews.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Cook the salmon
- Pat the salmon fillets dry with a paper towel; season generously with salt and pepper.
Nutrition per serving: Calories: 680, Protein: 45 g, Total Fat: 38 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Carbohydrates: 44 g, Fiber: 6 g, Added Sugar: 12 g, Sodium: 1060 mg
Contains: fish, tree nuts