Thai Peanut Salad with Salmon

Hey friends!

Happy Friday! It seems like this has been a very long week (again). I’m so ready for the weekend. I’m running a half marathon on Sunday and am still on the fence about how much total mileage I want to get in for the day. My plan calls for 20 miles. However, there’s another 20 miler next week. Veteran marathoners – is that too much mileage on back to back weekends? My first thought was to go with how I feel this Sunday. If I’m feeling good, I might go for the 20 miles. If not, I’ll get in at least 17. Thoughts?

I recently was sent a few jars of Pacific Beach Peanut Butter to try. As a certified nut butter fanatic, I was beyond excited.

Pacific Beach Peanut Butter -

Each jar is made with Valencia peanuts, are all natural with organic ingredients and taste pretty darn fantastic. I love that each jar says “Wanna Spoon?” It’s like they were made for me since that’s how I enjoy most nut butters! I tried three flavors – Chocolate Peanut Butter Spread, CinnaYum and the Organic Peanut Butter. The Chocolate Peanut Butter Spread tasted just like a Reese’s Peanut Butter Cup. Yum! It was hard to stop at one spoonful. I was really surprised by the CinnaYum. I love cinnamon but wasn’t sure how it would be in PB. It had a slightly sweet flavor with a just a hint of cinnamon. Not bad for no sugar added either! The Organic Peanut Butter was perfect for toast, a spoonful in oats, and a great addition to yummy recipes like the one below. For more inspiration, check out their pinterest page.

Thai Peanut Salad with Salmon -

Thai Peanut Salad with Salmon
  • 1 pound Wild Alaskan Salmon
  • Soy Sauce
  • For Dressing:
  • 3 TB Water
  • 2 TB Rice WIne Vinegar
  • 2 Scallions, Chopped
  • 1 TB Organic Natural Peanut Butter
  • 1 TB Soy Sauce
  • 1 tsp Fresh Grated Ginger
  • 1 TB Tahini
  • For Salad:
  • 1 Head of Romaine, Chopped
  • 1 Cup Baby Spinach, Chopped
  • 1 Red Bell Pepper, Diced
  • ½ Cup Grated Carrot
  • 3 Scallions, Chopped
  • ½ Cup Cilantro, Chopped
  • 1 Cup Steamed Broccoli, Chopped
  • Peanuts (optional)
  1. Marinate salmon in enough soy sauce to cover fish in an oven safe dish for 20-30 minutes.
  2. Preheat oven to 375 degrees. Bake salmon for 20 minutes or until it flakes.
  3. While fish is baking, prepare the dressing and salad.
  4. To make dressing, mix all ingredients in food processor. Blend till smooth.
  5. Next, mix all salad ingredients together in a large bowl. Toss with dressing (a few spoonfuls or as much as desired).
  6. Top salad with peanuts and place salmon on top when ready to serve.

If you are interested in trying Pacific Beach Peanut Butter yourself, they are offering 1 FREE jar with the  purchase of any 2 from their website to all HFM readers! Please use code blogger4 at checkout through May 16, 2013 to redeem.  *Limit 1 FREE jar per customer.* 

Bring on the weekend!

I was provide three free jars of Pacific Beach Peanut Butter in exchange for a review. All thoughts are my own.

30 comments on “Thai Peanut Salad with Salmon

  1. Good luck in your half! Like your thought to listen to your body & decide whether you want to stop at 17 or get in full 20. Back-to-back 20-miler weekends is a lot, so just trust your instincts & listen to your body. This is your first marathon & you’re conditioned to go the distance. Altering this w/e plan will NOT impact your ability to finish on race day. Love the review of nut butters. Yum!! Need to give those a try!
    Nicole @ Work in Sweats Mama recently posted..Race Recap: Laurel Run AscentMy Profile

  2. Yum! I made salmon last night and could have used this recipe!

    I think your plan is smart…see how you feel Sunday before making a decision. And as long as you aren’t feeling too beat up, you can still do the 20 next weekend, too. Good luck on Sunday!
    misszippy1 recently posted..The all female race formatMy Profile

  3. Good luck in the half this weekend (and with the other miles that you may or may not do!!).
    I haven’t tried any of the flavored (cinnamon…) peanut butters – they look pretty good!
    Kim recently posted..The Day AfterMy Profile

  4. I’ve done back to back high mileage weekends before. As long as you get some decent recovery in between and you are properly fueled you should be fine. Don’t push it on both runs though, make one easier than the other.

    That salad looks to die for! Thai food is my favorite so anything similar and I am a happy camper!
    Laura recently posted..Luck 7’s Workout & Weekend Race PreviewMy Profile

  5. This looks DELISH! I was pretty anti-peanut sauce for a long time. I hated mole enchiladas, didn’t want nuts in any of my food, didn’t like peanut sauce (wanted my peanut butter to be pure and only for PBJ sandwiches LOL). Something clicked a few years ago. Thankfully! I LOVE it now!
    Lisa recently posted..Chillin’ n’ Grillin’My Profile

  6. Good luck on Sunday! I am supposed to do my last 20 miler this weekend and then start my taper. I’m having trouble deciding what to do also. I’m thinking I may do the 20 next weekend and then taper, but that only gives me 2 weeks of taper. So I am also tempted to run my 20 maybe Tuesday or Wednesday of this week. Ugh!!! Runner problems!!
    Kristin recently posted..What A Crazy WeekMy Profile

  7. This looks great. I think back-to-back 20s is a lot, though not-undoable! Go with your gut. If you do 17 this weekend and 20 next, you should be more than prepared for the marathon, so don’t sweat it.

    One random thought: In my marathon training last fall, one day I ran 18 total miles, the first 13.1 were in a half-marathon race. The race felt so good, but it was a bit of a bummer mentally to keep running after crossing that finish line for five more miles. It was the toughest run of my whole training. I ended up wishing that I had run that five before the race, not after.

    I don’t know how your have your day planned, but if possible, I would recommend finishing with the race, not starting it.

    But whatever you do, I’m sure you will be great! Good luck, can’t wait to hear how you do!
    Emily @ Tips on Healthy Living recently posted..Eating Healthy at Restaurants: A Paleo Dieter’s GuideMy Profile

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