CHILI LIME SALMON WITH THAI PEANUT NOODLES


COOKING TIME 20 mins	SERVES 4	CHEF's PHOTO

This recipe by Certified Nutritional Practitioner Michelle Vysohlid is a quick, easy, nutrient dense meal loaded with protein, healthy fats, and fiber.


COOKING TIME 20 mins	SERVES 4	RECIPE BY MICHELLE VYSOHLID

This recipe by Certified Nutritional Practitioner Michelle Vysohlid is a quick, easy, nutrient dense meal loaded with protein, healthy fats, and fiber.

Here's Chef's Ingredients, now it's your turn!

DID YOU KNOW?

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.

DID YOU KNOW?

Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.

There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.

Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling, and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank.

The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two meters to cross obstacles in rivers.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the salmon mixture:
2 cans MSC certified Clover Leaf Salmon
1 lime
1 t (5ml) chili powder
2 t (10ml) maple syrup

For the peanut sauce:
2-3 cloves of garlic
1-inch knob of ginger, peeled
1/2 lime, juiced
1/2 c (65g) peanut butter
2 T (30ml) coconut aminos (or use tamari or soy sauce)
1 T (15ml) rice vinegar
1-2 t (5-10ml) Sriracha
2 T (30ml) maple syrup
Quick shake of chili flakes (optional)
Coconut milk (or almond or milk of choice)

For the salad and noodles:
Noodles (I used ramen)
Veggies (I used leafy greens, green onion, carrot, asparagus, radish, cucumber, broccoli, radicchio. Try cabbage, bean sprouts, cauliflower, peppers, and more!)
Cilantro
Sesame seeds
Chopped peanuts

Nutrition Information
4 servings

Calories: 220 kcal
Total Fat (g): 10 g
Cholesterol:35 mg
Sodium: 250 mg
Total Carbs: 20 g
Fibers:2.5 g
Sugars:1 g
Protein: 16 g

Let's cook!

STEP 1

Prepare the salmon mixture. Rinse and drain Cloverleaf salmon and add to a bowl. Juice lime, add to salmon. Add chili powder and maple syrup. Set aside.

STEP 2

Make the peanut sauce. Throw all of the peanut sauce ingredients EXCEPT milk into a food processor. Blend until smooth. It will be thick, so slowly use milk to thin out to desired consistency. Set aside.

STEP 3

Assemble the salad. Cook noodles of choice as package says. Chop veggies of choice: get creative! Assemble on a large plate or into individual bowls, greens, then noodles, then the rest of the veggies. Then add salmon mixture. Pour peanut sauce over it all. Top with fresh herbs, I used cilantro, but mint or basil is also delicious. Now add sesame seeds and chopped peanuts. Enjoy!