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Thai Salmon with Carrot Salad

Recipes
Thai

I felt like making some salmon this weekend, and I also had a craving for an incredible amount of carrots. Enter this incredible recipe from https://www.furtherfood.com/recipe/thai-salmon-carrot-salad-gluten-free-paleo/

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.
  4. 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!