Take your taste buds on a tropical adventure with these Creamy Thai Peanut Lime Salmon Noodles. Perfectly pan-seared salmon meets tender noodles coated in a rich, tangy peanut glaze. It’s the ideal balanced dish for a flavorful weeknight dinner.
Prep time: 15 minutes | Cook time: 20 minutes | Servings: 3
Ingredients
- 1 lb salmon fillet, cut into 3 portions
- 8 oz wide rice noodles
- 2 tbsp peanut butter
- 1/4 cup lime juice, freshly squeezed
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 inch ginger, grated
- 3 cloves garlic, minced
- 1 red bell pepper, sliced thinly
- 1 head broccoli, cut into florets
- 2 tsp coconut oil
Instructions
- Cook the wide rice noodles according to package directions and drain immediately, reserving about 1/4 cup of the cooking liquid.
- While the noodles cook, whisk together all ingredients for the sauce: peanut butter, lime juice, soy sauce, honey, grated ginger, minced garlic, and reserved noodle liquid until smooth.
- Heat the coconut oil in a large skillet over medium-high heat. Add the sliced red bell pepper and broccoli florets, sautéing for 5-7 minutes until bright and tender-crisp.
- Season each portion of salmon fillet lightly with salt and pepper, and sear in the same skillet for 4-5 minutes per side, or until cooked through and flaky.
- Add the drained noodles to the skillet with the vegetables. Pour the peanut lime sauce over the noodles and toss gently until everything is thoroughly coated and heated through.
- Divide the noodles and vegetables among serving plates. Top each plate with a salmon portion.
