GF : DF : SF
Serves 2
Looking to add a new recipe to your weekly rotations? Look no further! Easy, quick, nutritious and delicious.
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.
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.
