Pan-Fried Coho Salmon with Cashew, Cilantro Thai Slaw


  • 1 filet Coho salmon
  • Canola oil
  • ¼ of a red cabbage
  • ¼ of a green cabbage
  • 1 carrot
  • ¼ cup cashews
  • ½ bunch cilantro
  • 3 cloves garlic
  • 2 Tbsp sambal oelek chili paste
  • 1/2 lime
  • 1 small knob ginger
  • ½ cup canola oil
  • 1 Tbsp fish sauce


  1. Thinly slice red and green cabbage. Use vegetable peeler to cut long strips of carrot.
  2. To make dressing, place the following ingredients in a blending container: cashews, cilantro, garlic cloves, sambal, juice of the half lime, ginger, canola oil, and fish sauce. Use a handheld immersion blender to blend until smooth. Mix all dressing with the cabbage and carrots.
  3. To cook salmon, get a non-stick frying pan on medium-high heat. Season both sides with salt. Add a dollop of canola oil into the hot pan, followed by the salmon. Cook 3-4 minutes, until nicely browned, then flip and cook another 2 minutes, or until desired done-ness. 

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