Thai Salmon with Carrot Salad

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Thai Salmon with Carrot Salad is an easy weeknight meal, but I won’t tell anyone if you serve it for guests on the weekend…it’s actually pretty fancy. It is really tasty, healthy, and filling! I usually need some kind of starch with my meals in order to feel full, but this one did the trick without it. You could add rice, but I really don’t think it’s necessary. If you don’t add rice the meal is paleo friendly. To make it kid friendly, just skip the sauce for your picky eaters.

I’ve avoided using peanuts for this meal. Many Thai sauces use peanut butter and chopped peanuts, but I replaced the peanut butter with sun-butter, and the chopped peanuts with cashews. Peanuts aren’t as good for you as other nuts…in fact, they’re technically not a nut at all, they’re a legume, which means they don’t fit into the paleo diet.

Cilantro is one of the nutritional superstars of this dish! Not only does it contain tons of vitamins, minerals, and phytonutrients, cilantro is also known for having a detoxification affect on the body. Along with parsley, this dark green herb rids your blood of heavy metals, which can wreak havoc on your system. I highly recommend including cilantro and parsley in your weekly diet!

Salmon that has never been frozen, and is cooked with the skin on, turns out really moist and delicious, because it retains a lot of the healthy omega-3 fats that fish is so famous for! Omega-3s that come from fish are easier for your body to use than the kind from walnuts, flax seeds, and other plant-based sources.

Further Food Nutritionist Commentary:

In addition to salmon being a great source of omega-3s, it also contains vitamin B12, vitamin D, selenium, niacin, phosphorus and vitamin B6. It is always best to try and buy wild-caught salmon, as opposed to the farmed fish. Regular consumption of omega-3 fatty acids has been shown to help prevent osteoporosis, and can aid in keeping your bones and joints healthy with its anti-inflammatory properties.

By Nicolle Luftman

Thai Salmon with Carrot Salad

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 3

Ingredients

For the Salad:

3 cups of shredded carrots
1/4 cup of raw cashews (chopped)
1 cup of cilantro
1/2 cup of green onion (chopped)

For the Salmon:

1 pound of salmon filet (not frozen, with skin on)
1 teaspoon of pink Himalayan salt
1/2 teaspoon of freshly ground pepper
1 tablespoon of lime juice

For the Sauce:

2 teaspoons of coconut sugar
3 tablespoons of lime juice
2 tablespoons of sesame seeds
1/4 cup of sun-butter
1/2 cup of olive oil
Red pepper flakes (to taste)
1/2 teaspoon of pink Himalayan salt

Instructions

For the Salad:

  1. Combine all of the ingredients in a bowl and set it aside. (Feel free to save some of the cashews to sprinkle on at the end.)

For the Salmon:

  1. Brush some oil on your grill and heat it up on medium. Sprinkle the side of the fish without skin with all of the ingredients.
  2. Barbecue the fish, skin side up, until you get just a little color on the meat. You don’t want to char it, because charred meat is carcinogenic.
  3. Gently turn the fish over and finish cooking it with the skin side down. Your fish is done when the middle is slightly more pink than the edges (use a knife to check it). It should be easy to cut. If you have a particularly thick cut of fish you may need to close the lid of your grill to keep the heat in.

For the Sauce:

  1. Combine all of the ingredients in a salad dressing shaker and shake it until they’re combined.
  2. Pour the sauce over your carrot salad and stir it well. To serve the dish, pile some of the carrot salad onto a plate, top it with a piece of salmon, and pour some sauce over the salmon. Garnish with raw cashews and extra cilantro. Enjoy!
For the Salad: Combine all of the ingredients in a bowl and set it aside. (Feel free to save some of the cashews to sprinkle on at the end.) For the Salmon: Brush some oil on your grill and heat it up on medium. Sprinkle the side of the fish without skin with all of the ingredients. Barbecue the fish, skin side up, until you get just a little color on the meat. You don’t want to char it, because charred meat is carcinogenic. Gently turn the fish over and finish cooking it with the skin side down. Your fish is done when the middle is slightly more pink than the edges (use a knife to check it). It should be easy to cut. If you have a particularly thick cut of fish you may need to close the lid of your grill to keep the heat in. For the Sauce: Combine all of the ingredients in a salad dressing shaker and shake it until they’re combined. Pour the sauce over your carrot salad and stir it well. To serve the dish, pile some of the carrot salad onto a plate, top it with a piece of salmon, and pour some sauce over the salmon. Garnish with raw cashews and extra cilantro. Enjoy!

Nutrition Information

Per Serving:  Calories: 654; Total Fat: 49 g; Saturated Fat: 7 g; Monounsaturated Fat: 30 g; Polyunsaturated Fat: 6 g; Cholesterol: 80 mg; Sodium: 1266mg; Potassium: 110 mg; Carbohydrate: 21 g;  Fiber: 4 g; Sugar: 11 g; Protein: 35 g
Nutrition Bonus:
Vitamin C: 28%; Vit A: 185%; Iron: 18%; Calcium: 13%
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