Thai Salmon with Carrot Salad
Thai Salmon with Carrot Salad is my next installment of easy weeknight meals, 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…Emily couldn’t get enough of the sauce, though!
You may notice that I’ve avoided using peanuts for this meal, and that I actually avoid using them most of the time. Many Thai sauces use peanut butter and chopped peanuts. I replaced the peanut butter with sunbutter, and the chopped peanuts with cashews. There are a couple of reasons for my swap. First, I have a few friends who have children that are deathly allergic to peanuts, so I try to give them good alternatives. Second, 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 (legumes do fit into my idea of a healthy diet, but I thought I should warn my paleo friends about them). I’ve had a bit of a funky reaction to peanuts in the past (weird sores in my mouth), so I avoid them for that reason, as well.
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!
In my last salmon recipe I told you to buy it fresh, with the skin on, store it in the refrigerator, and cooke it within 2 days. 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. My family eats salmon once or twice a week.
Before we get to the recipe for the Thai Salmon with Carrot Salad, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 3 People | 15 Minutes |
| Cook Time |
| 15 Minutes |
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Thai Salmon with Carrot Salad is a paleo and allergy friendly meal, that is delicious and easy to make! Gluten, dairy, egg, and grain free.
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- 3 Cups Shredded Carrots
- 1/4 Cup Raw Cashews (Chopped)
- 1 Cup Cilantro
- 1/2 Cup Green Onion (Chopped)
- 1 Lb Salmon Filet (not frozen, with skin on)
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp Freshly Ground Pepper
- 1 Tbsp Lime Juice
- 2 Tsp Coconut Sugar
- 3 Tbsp Lime Juice
- 2 Tbsp Sesame Seeds
- 1/4 Cup Sunbutter
- 1/2 Cup Olive Oil
- Red Pepper Flakes (To Taste)
- 1/2 Tsp Pink Himalayan Salt
- 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.)
- 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.
- 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!
For added color, use yellow and purple carrots, along with the orange.