High fives for an easy and tasty weeknight dinner recipe! 🙌 This spicy peanut slaw topped with hemp crusted salmon is a crazy satisfying weeknight meal, packed with flavor, texture and nutrition. As a bonus, it takes only 30 minutes to make. And not Rachael Ray 30 minutes, like, actual 30 minutes.
I've had a few savory peanut butters hanging out in my pantry that I haven't known what to do with - a spicy peanut butter from Peanut & Co (which I used in this recipe) and a Thai peanut butter and garam masala peanut butter from Eliot's Adult Nut Butters (all samples - thanks guys!) Since I am on a mission to clean out my pantry, I decided a spicy peanut dressing was the way to go.
This method of slow cooking salmon is one I learned from my gal Kara over at The Foodie Dietitian. It yields moist (sorry!) salmon that almost melts in your mouth. I love the crispy skin on pan-fried salmon, but I don't love my house smelling like fish market for the next three days. Nothing like walking in the front door after a long day at the office and getting smacked in the face with the smell of 3-day old fish.
I love making slaw versus salads because it doesn't wilt, so you can whip up a big batch and pack leftovers for lunch. It's nice to have a little extra dressing on the side to brighten up the flavor before eating. Also, if you go the make-ahead route, I would add the crispy rice crackers when you're ready to eat so they don't get soggy.
If you're not a fish eater....then you probably didn't click on this recipe. Alas, this slaw would also be tasty topped with marinated baked or pan-fried tofu. You could toss the tofu with hemp seeds to get that yummy, nutty crust!
Anyway, I'm off to Portland, Maine today! One of my lovely RD friends from Columbia, who sadly left me and moved back up north, is getting married this weekend. Our whole Columbia crew is headed up for a long weekend, and I'll get to see my uncle too at the wedding, since he works with the groom. If you've got any recommendations on where to eat or things to do, please share in the comments. Another RD friend Emily gave me some great food recs, but can always use more :) Be back next Monday or Tuesday with a recap!
Spicy Peanut Slaw With Hemp Crusted Salmon
If you don't have or can't find spicy peanut butter, use regular creamy peanut butter and add sriracha until it's at your desired spice level.
- 1/4 cup plus 2 tablespoons spicy peanut butter
- Juice of 1/2 lime
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- Sriracha, optional, to make it spicer
- 4 salmon filets
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 1/3-1/2 cup hemp seeds
- 2 9-ounce bags slaw
- 2 medium carrots, grated on the large holes of a cheese grater
- 1/4 red onion, thinly sliced
- 2 scallions, chopped
- 2 tablespoons chopped cilantro
- Rice crackers, lightly crushed
- Preheat oven to 250 degrees.
- Place salmon evenly on an oiled or parchment paper lined baking sheet. Mix peanut oil and garlic together in a small bowl. Spoon garlic oil over the salmon filets and spread evenly. Sprinkle with salt and black pepper. Spoon hemp hearts over the top of the salmon filets and press down to coat. Place in the oven and bake 20-25 minutes until it flakes evenly.
- While salmon is cooking, whisk together dressing ingredients in the bottom of a large bowl. Season with salt and pepper to taste, and add sriracha if you'd like to make it spicer.
- Add slaw, carrots, red onion, scallions and cilantro to bowl with the dressing. Toss to combine. Divide slaw between plates. Top with a couple handfuls of crushed rice crackers and a salmon filet. Enjoy!
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