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Feb 21, 2017

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.