This dish has a hint of spicy citrus with tangy capers, a yummy Pad Thai variation for gluten-free salmon lovers. It’s easy to make, and doesn’t take long to cook. I made mine in a pasta pot, ideally it would be great in a wok. Hint, hint, to my husband for Christmas.
I recommend using only wild caught salmon if you want to avoid vaccines, antibiotics and other nasties that come with farm-raised fish. I used Blue Horizon. I was able to find the organic veggies and red pepper at the local natural store. They’re also available on Amazon. I’ll share links below.
- 4 Tbs cold-pressed olive oil
- A few tsp of organic butter
- Splash of white wine (optional)
- 3 Tbs gluten-free fish sauce
- Powdered organic garlic (or chopped fresh if you prefer)
- 2 frozen wild-caught salmon burgers
- 1 package gluten-free Pad Thai noodles
- A pinch of organic red pepper flakes
- Few Tbs organic capers
- 4 Tbs organic lime or lemon juice
- 1 small organic red onion
- Organic chopped cilantro, chives and dill for garnishing
First, bake salmon burgers in oven at 350 degrees, as instructed on the package. You can mash them before you bake them or cut into strips.
Then cook the noodles according to the package. After you’ve boiled them, place them in a strainer and rinse with cold water.
While the burgers are cooking and the noodles are in the strainer, pour olive oil and melt butter in the large pot you boiled the noodles in. Add the chopped red onion, capers, lemon juice, splash of white wine and fish sauce. Cover and simmer over medium heat until onions are soft. Add a sprinkle of garlic powder and red pepper, mix some more. The sauce will become thick and according to your taste, you may want to add more when you mix the noodles in.
Add the salmon and use a masher to grind them, mixing the salmon thoroughly with the onions and sauce. Simmer over low heat.
Add the cooked noodles and mix everything together thoroughly. If you’d like more sauce, add a splash more of lemon juice, wine and fish sauce. You can also add a bit more butter or olive oil. Keep mixing until the ingredients are blended well.
©2014 Lauralyn Kearney