Salmon and vegetables in a coconut broth

Ingredients

1 sweet potato cut into large pieces

2 tsp coconut oil

2 salmon fillets

1 garlic minced

1/2 brown onion diced

1 tbsp grated ginger

2 kaffir lime leaves

400ml coconut milk

2 tsp Changing Habits Vegetable Stock Powder

1 tsp Changing Habits Rapadura Sugar

juice of 1 lime

1/2 tsp Changing Habits Turmeric

1/2 tsp Changing Habits Cumin Powder

1/2 tsp Changing Habits Curry Powder

1 bunch bok choy

1 bunch broccolini

garnish

chilli flakes

handful of coriander

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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Salmon and vegetables in a coconut broth