Recipes
Thai-Style Tahini Salmon with Stir-Fry Vegetables
4 servings
20 minutes total
Shopping list
Ingredients
- 2 limes, for juice
- ¼ bunch fresh cilantro
- ¼ cup unsalted peanuts
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lite tamari (or soy sauce)
- 1 tablespoon roasted red chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon garlic stir-in paste
- 2 tablespoons lite coconut milk
- 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
- 2 tablespoons sesame oil, divided
- ½ teaspoon kosher salt
- 1 package fresh stir-fry vegetables (cabbage, carrots, snap peas, and broccoli; 12–16 oz)
- ¼ cup sliced green onions
- 1 tablespoon chili crunch (optional)
Steps
- Juice limes (2 tablespoons). Chop cilantro (¼ cup) and peanuts coarsely. Combine tahini, tamari, chili paste, vinegar, garlic paste, coconut milk, and lime juice; whisk until well blended.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat salmon with 1 tablespoon oil and salt (wash hands). Place salmon in pan and cook 3–4 minutes on each side until centers of fillets flake easily and 145°F. Remove salmon from pan and cover to keep warm.
- Place remaining 1 tablespoon oil in same pan; add stir-fry vegetables and cook 3–4 minutes, stirring occasionally, until vegetables are crisp-tender. Divide vegetables among serving plates, top with salmon, and drizzle with tahini sauce. Sprinkle with peanuts, onions, cilantro, and chili crunch, if using; serve
Amount per ¼ recipe serving: Calories 500, Total Fat 28g, Sat Fat 5g, Trans Fat 0g, Chol 80mg, Sodium 800mg, Total Carb 16g, Fiber 4g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 41g, Vitamin D 80%, Calc 10%, Iron 15%, Potassium 20%