Thai Salmon Vegetable Salad

Ingredients

Salmon:
• 1 lb sockeye salmon
• 1/4 cup coconut aminos
• 1/2 lime, juiced
• 1 tsp sesame oil
• 2 tbsp white vinegar
• 1/4 tsp cayenne (or more to taste)
• 1/2 tsp red pepper
• 1/2 tsp garlic powder
• 1 tsp ginger




Dressing:
• 1/2 cup cashews
• 2 tbsp coconut aminos
• 1/2 lime, juiced
• 4 tbsp coconut milk
• 2 tbsp apple cider vinegar
• 1/4 tsp garlic powder
• 1/2 tsp ginger, grated
• 1 tbsp cilantro
• 1/4 tsp cayenne
• 1/4 tsp red pepper flakes
Salad:
• 1 zucchini, spiralized
• 1 cucumber, spiralized
• 1 carrot, spiralized or sliced with a vegetable peeler
• 1 red bell pepper, julienned

Instructions

1. Mix together the marinade for the salmon in a shallow dish. Place salmon, flesh side down in the dish. Let marinade for about an hour.
2. Meanwhile, grind up the cashews in a food processor until finely ground, almost a paste. Add in the rest of the dressing ingredients and blend until smooth.
3. Set the oven to broil on high. Place the rack about 6 inches below the broiler. Place salmon steaks skin side down on a oiled baking sheet. Broil for about 8 minutes, or until fully cooked.
4. Portion out about 2 cups of the spiralized vegetables into a bowl. Top with salmon and dressing.