By bringing together their naturopathic knowledge, cooking skills and love of healthy living, Sophie & Antonia have created Sprout Market, London’s bespoke well-being service. They have kindly offered to share some of my favourite recipes starting with this delicious coconut poached salmon….
Super quick and easy to make, our Coconut Poached Salmon is one of our go to suppers after a day at work. We recommend serving it with rice noodles or fresh steamed greens.
This dish is a nutrient powerhouse, containing some of the very best ingredients – salmon is full of omegas, coconut provides essential saturated fats and ginger and lemon are extremely soothing on the digestive system.
With this hot weather we fancied something light and zesty so we hope this meets your summer cravings too!
Serves 2
Ingredients
- 2 cups coconut milk (roughly 1 tin)
- 2 wild salmon fillets
- 3 lime leaves
- 2 sticks of lemongrass
- 1 clove of garlic minced
- ½ red chili finely chopped
- a knob of ginger sliced
- a handful of coriander to serve
- a squeeze of fresh lime
Instructions
- Place all your ingredients (apart from salmon & coriander) in a large shallow pan. Once the coconut milk has reaching boiling point, gently slide the salmon fillets in.
- Turn the temperature down and simmer the mix for 8-10 minutes or until your salmon is cooked through.
- Throw through the coriander and serve with a squeeze of fresh lime.
Notes
- Free from gluten, dairy and sugar.
- NB. Wild Salmon is a lot darker and can develop a pale layer when cooking, do not be alarmed! It is full of healthy Omegas you don't get from farmed salmon.
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