Grilled Salmon And Cashew Pad Thai Recipe

Grilled Salmon and Cashew Pad Thai is a delicious and nutritious twist on the classic Thai dish. The grilled salmon adds a smoky flavor and a boost of protein, while the cashews provide a satisfying crunch. The dish is packed with colorful vegetables and tossed in a tangy and savory sauce. It's a perfect balance of flavors and textures, making it a crowd-pleasing meal for any occasion.

4.5
30 Rating -
Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Grilled Salmon And Cashew Pad Thai
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ingredients serve

Ingredients for Grilled Salmon And Cashew Pad Thai Recipe

  • 1/2 Salmon Fillets
  • 2 ounce Rice Noodles
  • 1/2 tablespoon Oil
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1/4 Red Bell Pepper, Thinly Sliced
  • 1/4 Carrot, Julienned
  • 1/4 cup Bean Sprouts
  • 1/2 Eggs, Beaten
  • 0.06 cup Cashews
  • as per your need Fresh Cilantro, For Garnish
  • as required Lime Wedges, For Serving
  • as needed For The Sauce
  • 3/4 tablespoon Soy Sauce
  • 1/2 tablespoon Fish Sauce
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Brown Sugar
  • 1/4 tablespoon Tamarind Paste
  • 1/4 teaspoon Chili Paste

Directions: 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.
Nutrition
value
442
calories per serving
15 g Fat17 g Protein57 g Carbs9 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    17g
  • Carbs
    57g
  • Fiber
    9g

MacroNutrients

  • Carbs
    57g
  • Protein
    17g
  • Fiber
    9g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    195mg
  • Iron
    7mg
  • Vitamin A
    2972mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    93mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    145mg
  • Manganese
    1mg
  • Phosphorus
    314mg
  • Selenium
    22mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp