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MCV - Carb Smart Thai-Inspired Salmon Salad

MCV - Carb Smart Thai-Inspired Salmon Salad

with Edamame and Peanut Sauce
4.0(794)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
340 kcal
Protein
: 
15g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Peanuts
  • Sulphites
  • Wheat
  • Milk
  • Sesame
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Tree nuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skinless

1 unit(s)

Carrot

1 unit(s)

Lime

1 unit(s)

Green Onion

113 g

Edamame

(Contains: Soy)

1 unit(s)

Peanut Butter

(Contains: Peanuts)

113 g

Baby Spinach

½ tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

6 g

Thai Seasoning

(Contains: Sulphites, Milk, Sesame May contain traces of: Mustard, Tree nuts, Soy, Wheat, Peanuts)

Not included in your delivery

0.13 tsp

Salt*

1.5 tbsp

Oil*

¼ tsp

Pepper*

Calories340 kcal
Fat23 g
Saturated Fat3.5 g
Carbohydrate26 g
Sugar8 g
Dietary Fiber8 g
Protein15 g
Sodium670 mg
Potassium1100 mg
Calcium225 mg
Iron4.5 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.
•Zester
•Box Grater
•Whisk
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Large Non-Stick Pan

Cooking Steps

Prep and make peanut sauce
1

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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