Salmon & Asparagus Bowl with Thai Peanut Sauce

Salmon & Asparagus Bowl with Thai Peanut Sauce 

We love a good piece of salmon. Salmon, which is packed with Omega’s (our essential fatty acids), is a favorite protein source when we’re building our meals. Mixed with a flavorful Thai-inspired peanut sauce, this is a meal to look forward to! Serve over brown or white basmati rice or cauliflower rice if you’re looking for a grain-free option.

Sauce Ingredients:

½ cup unsweetened, organic creamy peanut butter

3 tablespoons coconut aminos

2 tablespoons fresh lime juice (or rice vinegar)

1 tablespoon coconut sugar

1 inch of fresh ginger, peeled and grated finely

1 garlic clove, peeled and minced

1 teaspoon toasted sesame oil

1 teaspoon Sriracha sauce (or more if you like spicy!)

Salmon Ingredients:

4 6 oz pieces of salmon

Salt & pepper, to taste

2 tablespoons coconut oil

For the Asparagus:

1 bunch of asparagus, trimmed and cut into 2 inch pieces

1 tablespoon coconut oil

1 garlic clove, minced

1 tablespoon freshly grated ginger

Salt & pepper, to taste

2 scallions, thinly sliced

Garnish:

Sesame seeds

Extra scallion slices

Crushed Peanuts (optional)

Instructions:

Make your rice or cauliflower rice and set aside (covered) until you assemble your bowls.

Make the sauce. Combine all sauce ingredients in a highspeed blender or food processor and combine until smooth and creamy. If the sauce is too thick, thin it out by adding 2-3 tablespoons of warm filtered water. Set aside.

Preheat the oven to 400 degrees F.

Prepare your salmon. Gently pat down the top of the fillets with a paper towel, then season with salt and pepper. Allow to sit at room temperature for about 10 minutes. Heat a cast iron skillet over medium heat. Add the coconut oil. When the oil is hot, place the fillets skin side up in the skillet. Don’t move them as they cook. Allow the tops of the fillets to brown, about 5 minutes. Carefully flip each fillet. Spread a little of the peanut sauce over the tops of the salmon (about a tablespoon per piece). Next, place the skillet in the oven for about 7-10 minutes, until the salmon is flakey. 

Meanwhile, in a medium skillet, heat a tablespoon of coconut oil over medium heat. Add the asparagus and sauté for a few minutes until the asparagus begins to get greener. Turn the heat down slightly, then add your garlic, ginger, salt and pepper. Continue to cook until the asparagus is fork tender. Turn off the heat, then sprinkle with scallions.

Assemble your bowls! Place your rice at the bottom of the bowls. Next, set your salmon on top, accompanied by the asparagus on the side. Drizzle extra peanut sauce on top, along with sesame seeds and extra scallions.