Grilled Salmon And Cashew Pad Thai Recipe

Cooking Directions

• STEP 1.Start by grilling the salmon fillets until they are cooked through and have a nice char on the outside.
• STEP 2.While the salmon is grilling, cook the rice noodles according to the package instructions and set aside.
• STEP 3.In a large skillet or wok, heat some oil and sauté garlic and ginger until fragrant. Add in the vegetables and stir-fry until they are tender-crisp.
• STEP 4.Push the vegetables to one side of the skillet and crack in the eggs. Scramble the eggs until they are cooked through.
• STEP 5.Add the cooked rice noodles to the skillet and pour in the sauce. Toss everything together until well coated.
• STEP 6.Finally, add the grilled salmon and cashews to the skillet and gently toss to combine.
• STEP 7.Serve the Grilled Salmon and Cashew Pad Thai hot, garnished with fresh cilantro and lime wedges.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to grill the salmon fillets on a well-oiled grill to prevent sticking.
• Feel free to customize the vegetables in the dish based on your preferences or what you have on hand.
• For a spicier version, add some red pepper flakes or sriracha sauce to the sauce.
• To make it vegetarian, you can substitute the salmon with tofu or tempeh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Grilled Salmon and Cashew Pad Thai hot as a main dish.
• Garnish with fresh cilantro and lime wedges for added freshness and flavor.
• Pair it with a side of steamed vegetables or a refreshing cucumber salad.
• Leftovers can be reheated in a skillet or microwave until heated through.
• Do not freeze the leftovers as the texture of the noodles and salmon may change.