Since I’m revisiting a few Asian-inspired recipes this week, there’s one more I’d like to share for now, which came about when I had leftover Thai peanut sauce (aka, satay sauce) sitting in the fridge. The next thing you know, I spread some on top of a salmon fillet and whipped up a quick batch of sesame noodles tossed with kale and red peppers and—Bam!—this amazing dish was born.
(Yeah, again with the kale, I know, and that glorious green salad with ginger dressing and avocado really would be a great match for this dish. In my defense, you must understand that kale is always at the farmers’ market, so that’s why it appears in so many of my winter dishes. Any hearty green will do here, though: bok choy, chard, spinach, collards—whatever you’ve got.)
- Prepare the satay sauce, making it a bit thicker than you would a dressing.
- Spread over salmon and slow roast until opaque and still moist.
- Sauté greens and peppers in peanut oil with crushed garlic.
- Boil whole grain pasta of choice until al dente (spaghetti works well, or brown rice noodles). Save the pasta water.
- Two options for the pasta: (1) Simple: Toss with the vegetables and a bit of sesame oil and crushed red pepper (if you like a kick); or (2) Nuttier: Stir together vegetables and pasta along with some satay sauce and pasta water for a quick version of sesame noodles.
- Plate and enjoy.
On Salmon, Science, and Sustainability
This subject requires its own post, since there are many misconceptions about what salmon is “best” from a sustainability standpoint. (Wow, that’s a lot of esses. And now again.) Not to mention the many different varieties of salmon from which to choose, each with differing environmental and over-fishing concerns. Look for it soon. In the meantime, know that salmon is absolutely loaded in super-healthy omega-3 fatty acids, like other fatty fish. It also has its own unique flavor that is distinct from many of the white fishes out there. Salmon is another protein powerhouse, particularly high in the amino acid tryptophan; it’s also a fabulous source of vitamins D, B12, and B3 and minerals phosphorous and selenium. Finally, if you’re still not sure about eating seafood or are new to the game, I’ll say it before, and I’ll say it again: you can learn to love it. And this recipe is a great dish to get you started.
Because, while salmon is terrific on its own, this supper is all about the peanut sauce.
Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She is currently training for the Boston Marathon, her third (more here, and here). She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!