Asian Salmon with Peanut Slaw

I have a confession: I used to be vegetarian. For 21 years! I was tired and anemic all that time and thought it was normal. Then I started experimenting with eating fish, then meat, then never looked back. I actually have energy now and I don’t look like I’ve been beaten up.

“You should see the other guy,” was my line.

All this is to say, that I drew the inspiration for this meal after this vegan recipe. And, even that recipe doesn’t really capture the magic of this dish– and that’s the peanut sauce.

“Peanuts are totally not Paleo,” you’re probably thinking.

Okay– they’re not. You can subsitute cashew or almond butter if you like. I was just feeling nostalgic for my inflammatory days. And anyway, I made sure to get unsweetened organic peanut butter and I used erythritol to sweeten.

So, after you grate the carrots (yes, they have sugar, but I only made sure to use two for the entire recipe–  we’re low, not no carb, right?), add the peanut butter. Heat up some chopped shallot, garlic, and ginger in coconut oil until you just start to smell the aroma then take it immediately off the heat. Mix in the powdered erythritol and some tamari (gluten-free soy sauce), and some salt and pepper and then you have the nectar of the gods.

This sauce is key. Mix it with a bunch of shredded napa and purple cabbage with thinly sliced celery. You end up with this salad as your base:

img_0599I added sesame seeds, chopped scallion and cilantro for color after I finished the salmon (first sous vide, then lightly heated in coconut oil):img_0600

Want to try making it? Here’s how:

Asian Salmon with Peanut Slaw


3 cups of shredded napa cabbage
3 cups of shredded purple cabbage
3-4 stalks of celery, thinly sliced
2 scallions, finely chopped
one bunch of cilantro, finely chopped
sesame seeds for garnish

4 fillets of wild-caught salmon
2 tbs coconut oil
2  tbs onion powder
2  tbs garlic powder
salt and pepper 
sesame seeds for garnish

For the peanut sauce:

2 carrots, grated
½ cup of unsweetened organic nut butter (cashew or almond would be less inflammatory then peanut)
3 tbs of powdered erythritol
3 tbs of tamari
4 cloves of garlic, chopped fine
1"-long ginger root, peeled and chopped fine
2 tbs coconut oil
2 tbs rice vinegar (I've also used red wine vinegar and apple cider vinegar in the past and they work well)
dash of red chile pepper flakes (any Asian market)
dash of sesame seed oil at room temperature to finish
salt and pepper


  1. Gather the shredded napa cabbage, purple cabbage, and celery in a large bowl and set aside with some paper towels to dry up the veggies a bit.  Sous vide 4 filets of wild-caught salmon at 1250 for 25 minutes.
  2. Saute garlic, shallot, and ginger in coconut oil on medium-high heat for 5-10 seconds and then add (in a big bowl) to peanut butter, tamari sauce, rice vinegar, rcp flakes, erythritol and salt/pepper and carrot. Mix with all the veggies so that sauce is distributed evenly. Set aside.
  3. Heat coconut oil on medium in a saucepan. Take out the fillets and salt/pepper and massage the onion and garlic powder on all sides. Lightly heat both sides so that they brown slightly without damaging the fats. Take off heat and garnish with sesame seeds.
  4. Plate salad and place fillets on top. Garnish with sesame seeds, sesame oil, scallions, and cilantro and serve.

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