Thai-style salmon with peach-cabbage slaw

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

2 Servings, 680 Calories/Serving

25 Minutes

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.
In a small bowl, combine the Thai sauce base with the lime zest and juice, cilantro, garlic, and as much Thai chile as you like, and stir to blend. Season to taste with salt.


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.
In a mixing bowl, combine the slaw dressing base with 2 tablespoons oil. Add the cabbages, peach, cashews, and mint, and toss to coat. Season to taste with salt and pepper.


Cook the salmon

  • Pat the salmon fillets dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the salmon and cook until flaky and golden brown, 3 to 5 minutes per side, depending on thickness.



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


Chef's tip

When it comes to making a proper slaw, there’s more than one way to thinly slice a cabbage. If you don’t feel up for slicing the leaves with a knife, shred the cored cabbage on a box grater or, faster still, with the grater attachment of a food processor.

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

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