Pad Thai Salmon

Pad Thai Salmon has all of the flavors of a classic pad Thai, but skips the noodles in lieu of sautéed veggies nestled beneath a crispy filet of salmon. Quick, easy, and healthy!

Course Main Course

Cuisine Asian

Keyword thai salmon, pad thai, asian salmon

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 121kcal

Author Nicole

Cost $30

Equipment

Cast iron skillet

Ingredients

4 5 oz filets salmon
3 tsp olive oil
1 tsp tamarind
2 tsp soy sauce
2 tsp packed brown sugar
3/4 tsp fish sauce
1 tsp lime juice, plus more for garnish
1 tsp red curry paste
2 tbsp chicken stock
1/2 small onion, sliced
1 large garlic clove, minced
1 12 oz package coleslaw mix (or a package of Asian salad mix with cabbage, shredded carrots and cilantro)
1 large egg
2 tbsp cilantro, minced
1/4 cup peanuts, chopped

Instructions

Preheat oven to 350 degrees. Pat salmon dry. Season liberally with salt and pepper.
Heat a large cast iron skillet to a medium heat. Brush with 1 teaspoon of olive oil. When the skillet is hot, add salmon, skin-side up. Sear until crisp, about 3-4 minutes. The fish will release easily when it's ready. Flip and cook another 3-4 minutes. Remove from the pan and set aside.
While the salmon cooks, add the tamarind, soy sauce, brown sugar, fish sauce, lime juice, red curry paste, and chicken stock together in a small bowl.
Add remaining two teaspoons of olive oil to the pan. Add onion. Saute until slightly softened, about 2-3 minutes. Add garlic and veggies. Season with a little bit of salt and pepper. Saute until softened, but still crisp, about 2-3 minutes.
Push the veggies to the side and add egg. Scramble and mix with the veggies. Add all but two tablespoons of the sauce to the veggies and cilantro. Toss together. Nestle the salmon around the veggies. Brush with remaining sauce. If salmon isn't cooked through, put in the oven for 3-4 minutes to finish cooking.
Garnish with chopped peanuts and fresh cilantro.

Nutrition