{"id":14754,"date":"2016-05-16T13:15:14","date_gmt":"2016-05-16T17:15:14","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=14754"},"modified":"2019-06-26T12:23:45","modified_gmt":"2019-06-26T16:23:45","slug":"tilapia-thai-salad-with-coconut-red-curry-dressing","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/tilapia-thai-salad-with-coconut-red-curry-dressing\/","title":{"rendered":"Tilapia Salad with Thai Red Curry Dressing"},"content":{"rendered":"

\"Tilapia<\/p>\n

This recipe is sponsored by Chicken of the Sea<\/a><\/em><\/p>\n

Two weeks ago, I filmed an episode of The Dr. Oz Show where I talked all about making light and healthy salads. The episode will air at the beginning of July, which is perfect because we\u2019ll be in the heart of summer by then, when there\u2019s truly no better time to go out and buy fresh veggies. And isn\u2019t that one of the best parts of summer? Not only does it feel like every fruit and vegetable is at its peak of ripeness, but there\u2019s something in the air that makes us want to eat lighter and better, too. I love that. I kinda need that\u2014for balance.<\/p>\n

<\/p>\n

\"Tilapia<\/p>\n

If you survive a long, hard winter, like I do in the northeast, summer always arrives like a pure oasis. June through August have this blissful vacation-like quality, and it feels like everyone is in a better mood instantly. It\u2019s easy to develop a little bit of a seize-the-day or seize-the-season mentality, and let it extend to the way I eat, too…saying yes to s\u2019mores or that extra slice of berry pie just because<\/em>. If it were just a weekend, I\u2019d say, who cares?<\/em>, but having a ‘summer state of mind’ isn\u2019t exactly eating in the middle<\/a>. And 3 months of that will prooobably<\/em> put me at Labor Day carrying an extra 5 or 10 pounds.<\/p>\n

\"Tilapia<\/p>\n

So, I\u2019m going into this summer committed to eating more mindfully and intuitively. I instinctively know which foods are worth it to me to indulge in; the key is recognizing when I\u2019m truly craving them, honoring those cravings in the moment<\/span>, and eating wholesome, nutritious meals the rest of the time. Now, I think I can nail the wholesome part, especially when it comes to making great salads.<\/p>\n

For me, most weekday lunches are almost always salads. Even after years of making them, I never seem to get bored because I switch up ingredients all the time, vary textures, and I believe adding fresh herbs (cilantro, basil, parsley, etc.), a crunchy nut or seed), and a little sweetness in the form of fruit, will take your salad from really good to restaurant good<\/em>.<\/p>\n

Tilapia Salad with Thai Red Curry Dressing<\/h2>\n

\"Tilapia<\/p>\n

This tilapia salad with Thai red curry dressing is my new summer salad. The vegetable base is crispy, crunchy, and so fresh, with a filling mix of romaine, red cabbage, scallions, fragrant, fresh cilantro, sunflower seeds, and juicy, sweet mango.<\/p>\n

Onto\u00a0the tilapia. Now, I consider tilapia a gateway fish. It\u2019s mild-flavored enough that even really picky seafood eaters enjoy it. And it tastes even better when you\u2019re not the one who has to cook it and you can store it in your cabinet indefinitely. The secret is Chicken of the Sea Tilapia Fillets in Yellow Curry Sauce<\/a>.<\/p>\n

These 3-ounce pouches of sustainably caught tilapia fillets come in 4 different sauce varieties (Marinara, Santa Fe, Teriyaki Sesame, Yellow Curry), but for my thai-style salad I chose the tilapia fillets simmered in a savory-sweet Yellow Curry Sauce, with only 110 calories with 14 grams of protein. They flaked\u00a0right into this salad and the flavor blended seamlessly with the Thai theme.<\/p>\n

\"Tilapia<\/p>\n

To bump up the curry feel, I whisked up a Thai\u00a0red curry dressing by simmering a can of light coconut milk, peanut butter, red curry paste, lime juice, fish\u00a0sauce, honey, garlic, and ginger. Even with a full can of coconut milk, the flavor is far more curry than coconutty, or even peanut-buttery. Texture-wise,\u00a0I found that after about 15 minutes of simmering, the flavors really intensified, and even though it did thicken as it cooked (and cooled), it still needed a little help in the thickening department, so I added a teaspoon of cornstarch near the end.<\/p>\n

Note that you won\u2019t use all of the dressing in the salad (nothing worse than a soggy salad!) but you can store leftover dressing covered in the refrigerator for up to 5 days. Whisk it vigorously and add water or broth if you need to thin it before using.<\/p>\n

\"Tilapia<\/p>\n

So tell me, how are you heading into summer? Do you ever struggle with that seize-the-season mentality I mentioned?<\/p>\n

Get a Coupon for 1\u00a0FREE Tilapia Fillets in Sauce Pouch<\/h3>\n

Chicken of the Sea is offering you a downloadable coupon for 1 free Tilapia Fillets in Sauce Pouch! Click here to be taken to a VIP page<\/a> where you can enter your email address and download the coupon. I have been assured by Chicken of the Sea that they will never use your email address, nor will they share your personal information with any third parties.<\/p>\n

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\"Tilapia<\/div>\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Tilapia Salad with Thai Red Curry Dressing<\/h2>\n
<\/div>\n
This delicious tilapia salad has a crispy crunchy base and an easy to make, flavor-packed Thai red curry dressing drizzled on top!<\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
cool<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>lunch, Salad<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>curried fish, thai red curry dressing, tilapia salad<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>314<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Thai Red Curry Dressing:<\/h4>
  • 400<\/span> ml<\/span> light coconut milk<\/span> 1 can<\/span><\/li>
  • 3<\/span> tablespoons<\/span> natural creamy peanut butter<\/span><\/li>
  • 2<\/span> tablespoons<\/span> red curry paste<\/span><\/li>
  • 2<\/span> tablespoons<\/span> lime juice<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fish sauce<\/span><\/li>
  • 2<\/span> tablespoons<\/span> honey<\/span><\/li>
  • 1<\/span> garlic clove<\/span> minced<\/span><\/li>
  • 1<\/span> teaspoon<\/span> finely chopped fresh ginger<\/span> optional<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cornstarch<\/span><\/li>
  • 1<\/span> tsp<\/span> Sriracha<\/span> if desired<\/span><\/li><\/ul><\/div>

    Thai Salad:<\/h4>
    • 1<\/span> head romaine lettuce<\/span> chopped<\/span><\/li>
    • \u00bc<\/span> head red cabbage<\/span> finely chopped<\/span><\/li>
    • 1<\/span> mango<\/span> peeled and chopped<\/span><\/li>
    • 2<\/span> scallions<\/span> chopped<\/span><\/li>
    • \u00bd<\/span> cup<\/span> fresh cilantro<\/span> roughly chopped<\/span><\/li>
    • \u00bc<\/span> cup<\/span> roasted<\/span> salted sunflower seeds<\/span><\/li>
    • 340<\/span> g<\/span> Chicken of the Sea Tilapia Fillets in Yellow Curry Sauce<\/span> 4 sachets<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • For the dressing, in a small saucepan, whisk the coconut milk, peanut butter, red curry paste, lime juice, fish sauce, honey, garlic, and ginger. Bring to a simmer over medium high-heat. Reduce the heat slightly to keep at a simmer and cook, whisking frequently, until thickened and reduced slightly, 15 minutes.<\/div><\/li>
      • In a small bowl, whisk the cornstarch with 1 teaspoon cool water (rule of thumb is: equal parts cornstarch and cool water) until dissolved. Add the mixture to the saucepan and whisk to incorporate. Simmer until thickened.<\/div><\/li>
      • Remove the pan from heat, transfer to a heat-safe bowl, and let cool to room-temperature. Stir in Sriracha if desired. Store leftover dressing in the refrigerator, covered, for up to a week.<\/div><\/li>
      • For the salad, in a large bowl, toss the romaine, cabbage, scallions, cilantro, and sunflower seeds. Open the Tilapia Pouches, flake the fillets into the salad, and toss gently. Divide the salad among 4 large plates or bowls and top each with \u00bc of the mango and \u00bc of the sunflower seeds. Drizzle 3 tablespoons dressing over each salad.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        Nutrition Information for Thai Red Curry Dressing only (about 3 tablespoons):
        Calories 94, Total Fat 5.8g, Sat Fat 3g, Carb 8.1g, Fiber 0.4g, Sugars 5.5g, Protein 2.2g<\/span><\/div><\/div>\n

        Nutrition<\/h3>
        Calories: <\/span>314<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>29.7<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>20.3<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5.1<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>5.8<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>19<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This recipe is sponsored by Chicken of the Sea Two weeks ago, I filmed an episode of The Dr. Oz …<\/p>\n","protected":false},"author":3,"featured_media":14782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1059],"tags":[1102],"class_list":["post-14754","post","type-post","status-publish","has-post-thumbnail","hentry","category-salads","tag-dressings-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/14754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=14754"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/14754\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/14782"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=14754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=14754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=14754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}