Thai Salmon with Coconut Rice Noodles

Thai Salmon with Coconut Rice Noodles. As always, we are endlessly inspired by @halfbakedharvest and we love to adapt her recipes to include our sustainable salmon. This recipe hit it out of the park and comes together in no time. Skip the Thai take out and make this at home, you won’t be disappointed. You will need 3 separate pans on 3 separate burners so be prepared.

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Recipe

Thai Salmon with Coconut Rice Noodles by Nutritionist Alicia Spangenberger with Inspiration from @halfbakedharvest

total time: 30 minutes
servings: 3

Ingredients:

• 6 tbsp flour

• 3 tsp turmeric powder

• 2 tsp black pepper

• 3 six ounce Villa frozen salmon portions, thawed

• 3 tbsp olive oil

• 1/4 cup maple syrup

• 1/4 cup tamari or soy sauce

• 2 tbsp rice vinegar

• 1 tsp crushed red pepper flakes

• 2 medium shallots, chopped

• 1 large head of broccoli, chopped

• 1/2 cup raw cashews

• 2 cloves garlic, minced

• juice and zest of 1 lime

• 3 cups uncooked rice noodles

• 3 tbsp butter

• 1/3 cup coconut milk

• pinch crushed red pepper flakes

• sesame seeds & lime wedge to garnish

Instructions:

Combine flour, turmeric, & black pepper in a bowl - add thawed salmon portions to the bowl & fully coat with flour mixture.

Heat 1 tbsp butter in a pan & sauté shallot & garlic until fragrant. Then add broccoli & cashews & continue to sauté for 5-7 minutes.

While the broccoli mixture cooks, in a separate cast iron pan, melt 1 tbsp butter & sear the flour-coated salmon - cooking for approximately 4-5 minutes on both sides.

Bring approximately 6 cups of water to a boil in a separate sauce pan. Once boiling, turn off the heat & add the rice noodles. Let sit for 3-4 minutes then strain.

While water comes to a boil and salmon cooks, combine olive oil, maple syrup, Tamari, rice vinegar & crush red pepper flakes in a small bowl & whisk to combine then add this mixture to the broccoli along with the lime juice & lime zest. Continue to cook on medium heat until the sauce reduces down to a more sticky consistency.

Once sauce is reduced, add salmon portions to the same pan as the broccoli cashew mixture & coat the portions with the sauce.

Once rice noodles are strained, to the same pot you boiled the water in, melt 1 tbsp butter on low heat & add the rice noodles, coconut milk & pinch of red pepper flakes & stir to combine.

Plate the coconut noodles first, then the broccoli mixture & salmon. Garnish with lime & sesame seeds and enjoy!