Seared Thai Peanut Salmon with Kale Peanut Salad
Seared Thai Peanut Salmon with Kale Peanut Salad
Servings
3-4
Ingredients
For the Salmon
- 1 lb. fresh salmon(can sub. with protein of choice)
- 1 tbsp olive oil
- Salt & pepper
- *can substitute the salmon with any other type of protein such as chicken, tofu, or shrimp.
For the Peanut Sauce
- ¼ soy sauce
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- ⅓ cup smooth creamy peanut butter (organic)
- 2 tbsp tahini
- 1 tsp sriracha
For the Salad
- 2 bunches of kale, cut and washed
- 1 avocado, sliced
Instructions
Make the Peanut Sauce
Combine all the ingredients in a bowl and whisk until smooth.
Make the Salmon
Heat a skillet (or grill) on high heat with a drizzle of olive oil. Place salmon fillets into the hot skillet (if your salmon has skin, place skin side on the skillet first). Season with salt and pepper.
Cook for about 6 minutes on each side until cooked through (this will depend on the thickness of your salmon. If thin then about 10 minutes, if thicker it will be closer to 15 minutes. You can always cut in half to check if it is pink and cooked through).
1 minute before the salmon is done, add a spoonful of the peanut sauce on top of the salmon while it is still in the pan and let it finish cooking for the remaining 1 minute. Turn off the heat and let rest for 5 minutes
Make the Salad
Add the washed and thinly cut kale to a salad bowl and toss with enough dressing to evenly coat. Add the sliced avocado on top and enjoy!