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Carb Smart Thai-Inspired Salmon Salad
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Carb Smart Thai-Inspired Salmon Salad

Carb Smart Thai-Inspired Salmon Salad

with Edamame and Peanut Sauce

Bring the fun of weekend restaurant meals to your weeknight table! Light yet delicious, this salad with Thai flavours is sure to please.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Quick
Carb Smart
Allergens:
Seafood/Fruit de Mer
Fish
Soy
Peanuts
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

85 g

Carrot

1 unit

Lime

1 unit

Green Onion

113 g

Edamame

(Contains Soy)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

113 g

Baby Spinach

1.5 tsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Thai Seasoning

(Contains Sesame)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories530 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate21 g
Sugar6 g
Dietary Fiber7 g
Protein39 g
Cholesterol55 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Whisk
Zester
Box Grater
Medium Bowl
Peeler
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel

Instructions

Prep and make peanut sauce
1

Before starting, wash and dry all produce. Peel, then grate half the carrot (whole carrot for 4 ppl). Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Whisk together peanut butter and 2 tbsp warm water (dbl for 4 ppl) in a medium bowl until smooth. Add soy sauce, half the lime juice and half the Thai Seasoning. Season with pepper, then whisk to combine.

Marinate carrots
2

Add carrots, lime zest, remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.

Cook edamame
3

Heat a large non-stick pan over medium heat. When hot, add edamame and 1 tbsp water (dbl for 4 ppl) to the dry pan. Cook, stirring occasionally, until water is absorbed and edamame are lightly charred, 5-6 min. Season with pepper, then transfer to the large bowl with carrots.

Cook salmon
4

Pat salmon dry with paper towels. Season with salt, pepper and remaining Thai Seasoning. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

Make salad
5

Add spinach to the large bowl with carrots and edamame. Toss to combine.

Finish and serve
6

Divide salad between plates. Top with salmon. Drizzle with peanut sauce and sprinkle green onions over top. Squeeze over a lime wedge, if desired.

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