As with most of my recipes, this one was born out of a craving! I loooove pad thai and salmon so while I was pregnant with Miles (holy cow he's been with us 8 months now!) I started playing with this recipe to satisfy that take-out craving. It brings the nutritional content with 3 different vegetables, brown rice pad thai, and salmon, but also is a big bowl of comfort. The best part...it is picky toddler approved! Last week when I made this Lou asked that it "go on the list" which is our family's way of saying make it regularly. Now full disclosure, he still has zero trust for mushrooms, but I’m working on it and for now just happy when he crunches a snow pea or licks the broccoli. It took me a lot of trial and error with the sauce, but it acts as a perfect marinade for the salmon then a light, flavorful sauce over the veggies and noodles. I really do hope y'all enjoy this one as much as we do because it was a real labor of love.
Asian BBQ Salmon Pad Thai
4 salmon filets
1 head of broccoli
8 ounces baby bella mushrooms- sliced
8 ounces snow peas
1 tbsp avocado oil
Pad thai noddles (I use Annie Chun’s brown rice pad that so directions are specifically for that- adjust per directions on box if using another kind)
½ cup coconut aminos
2 tbsp coconut sugar
1 tbsp rice vinegar
2 garlic cloves- minced
1 1/12 tsp ginger
1 tbsp sesame oil
2 tbsp bbq sauce (True Made foods is my favorite- low sugar & sneaky vegetables)
Optional: ¼ tsp red chili flakes (we love the little added heat, but omit when eating with the kiddos)
Add coconut aminos, coconut sugar, rice vinegar, garlic, ginger, sesame oil, bbq sauce, and red chili flakes (if using) to a sauce pot. Simmer on low heat for at least 5 minutes.
Bring large pot of water to boil.
Heat avocado oil in large skillet over medium heat then saute vegetables until tender (roughly 10 minutes).
Evenly arrange salmon filets on parchment paper or aluminum foil lined baking sheet and turn oven to high broil.
Once sauce has simmered for at least 5 minutes, pour 1 tbsp over each salmon filet.
Broil salmon for 8 minutes.
Once the vegetables have been cooking for 7 minutes, add pad thai noodles to boiling water. Boil for 3 minutes then drain water and transfer noodles to vegetable skillet.
Pour remaining sauce over vegetables and noodles. Toss to well coat.
Serve salmon atop noodles and vegetables. Optional: sprinkle generous amount of sesame seeds over.
Each component of this recipe can be cooked at the same time so I find it most helpful to prep every ingredient so once I begin cooking it is a smooth flow in the kitchen.
Since we are just 2 adults and 1 toddler, we typically save half for lunches later in the week. It reheats great!
Soy sauce can be subbed for the coconut aminos which is a great alternative for those who are soy-free, but personally I just enjoy the flavor of coconut aminos (I’m not soy-free though). Think of it as dealers choice or whatever you have on hand.