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    7 days ago by brownpapernutrition 5 ingredient Matcha Coconut Slice : Don’t know about you but I’m alllll about the simple, nourishing, delicious treats – in fact it’s how I started my business some 6 years ago with a healthy delicious muffin at the Bondi Farmers Market…sweet baby jesus how that time has FLOWN! These days you’ll find most of my nutritious treats in the freezer section of my kitchen – a variety of them, (cuz why just have one to @choose  from when you can have 4?!!?) sliced, ready to grab when I have the little hankering and these d-frikkin-lish 5 Ingredient Matcha Coconut Slice
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THAI SPICED SALMON WITH HERBED BROWN RICE

Spice on the mind at the moment, so to nourish that we decided to release our creative and nutritious energy onto some delicious spice oriented recipes with this THAI SPICED SALMON WITH HERBED BROWN RICE to kick off.

If you do eat fish as a source of protein aim to include fatty fish – salmon, trout, mackerel, herring, sardines – 2-3 times per week. Nutritionally we advise this intake as the Omega 3 essential fats in these fish, namely EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) cannot be produced by the body and therefore are ‘essential’ requirements from the diet. It is these fats that support cognitive function, joint mobility, reducing inflammation within the body and ensuring our cardiovascular health is pumping at its best.

You’ll love this recipe, guaranteed to be on rotation in your weekly menu!

THAI SPICED SALMON WITH HERBED BROWN RICE 

Serves 2

GF : DF : SF

Ingredients

250g fresh salmon, skin removed  

3 tsp red thai curry paste

1 tbsp coconut oil

½ cup (100g) brown rice

 

⅓ bunch coriander, leaves picked, stalks finely chopped 

1/2 cup baby spinach leaves

2 stalks shallot, finely sliced, white part only 

2 tbsp roasted peanuts, roughly chopped

1/2 lime, cut into wedges

½ long red chilli (optional)

Dressing:

1 tbsp coconut cream

1 tbsp lime juice

METHOD

Chop salmon into 3cm x 3cm pieces, toss with red thai curry paste and set aside to marinate. 

Bring a pot of water and rice to the boil, cook for 20-30 minutes (as per packet instructions) until cooked.   

While rice is cooking, make the dressing by combining lime juice and coconut cream in a small bowl and whisking together. 

When rice is almost cooked, start preparing the salmon. Add 1 tbsp coconut oil to a fry pan and cook salmon pieces for approximately 3 minutes on both sides.

To serve, spoon rice over bowls, top with coriander, baby spinach, and shallots, and drizzle with dressing.

Place cooked salmon on top, sprinkle with peanuts, pop lime wedges on the side and serve. 

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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