Packed full of nutritious ingredients, this tasty meal will definitely become a fast favourite.
Preheat oven to 180 degrees Celsius.
Cut the sweet potato into cubes and roast for 40 minutes. Set aside.
Heat a frypan over a medium-high heat. Add the coconut oil and fry the salmon for two minutes on each side. Transfer the salmon onto a plate and turn the heat down to medium, using the frypan and remaining juices for the next step.
Add the coconut milk, veggie stock, sugar, lime juice, turmeric, cumin and curry powder and turn the heat up to high until the liquid begins to boil and then reduce the heat to medium-low. Simmer for 10 minutes.
Transfer the salmon into the liquid and poach for 5 minutes on each side.
Add the bok choy and broccolini for the last 5 minutes.
Divide the sweet potato between two shallow bowls and place a salmon steak and veggies in both. Pour the liquid over the top.
Garnish with coriander and dried chilli flakes.
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Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Cut the sweet potato into cubes and roast for 40 minutes. Set aside.
Heat a frypan over a medium-high heat. Add the coconut oil and fry the salmon for two minutes on each side. Transfer the salmon onto a plate and turn the heat down to medium, using the frypan and remaining juices for the next step.
Add the coconut milk, veggie stock, sugar, lime juice, turmeric, cumin and curry powder and turn the heat up to high until the liquid begins to boil and then reduce the heat to medium-low. Simmer for 10 minutes.
Transfer the salmon into the liquid and poach for 5 minutes on each side.
Add the bok choy and broccolini for the last 5 minutes.
Divide the sweet potato between two shallow bowls and place a salmon steak and veggies in both. Pour the liquid over the top.
Garnish with coriander and dried chilli flakes.
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