Nutritional facts / serving

  • Kcal 493
  • Pro 30g
  • Carbs 8g
  • Fat 37g

How to make this recipe

Ingredients

Serves 2

2 fillets of salmon
Pinch of sea salt
1 tbsp. vegetable or sunflower oil or coconut oil
2 cloves of garlic finely chopped
1 red chilli finely chopped
½ Spanish onion finely sliced
5-6 curry leaves
½ tsp freshly grated ginger
1 stalk of lemongrass, split down the centre
Zest and juice of 1 lime
2 yellow pepper finely sliced
1 tbsp. medium curry powder
1 tin coconut milk
100g cherry tomatoes

This curry is great for helping the immune system and reducing the inflammation that can occur in combat sports. 

The protein in salmon support muscle recovery; it is also rich in omega 3 fats which provide a range of health benefits and boost immunity.  The spices and vegetables are high in anti-oxidants and contain essential vitamins which all deliver a range of health benefits.

Benefits: Reduce inflammation.

Directions

Place the salmon onto a roasting tray and season with sea salt, cover and place into the fridge.

Now heat a large sauce pan over a medium heat on the stove and add the oil. Next add the curry leaves, garlic, onion, chilli and ginger and cook without colouring for 2-3 minutes.

Now add the lemon grass stalk, yellow peppers and cook for a further 2 minutes. Once the peppers have softened slightly add the curry powder and lime juice and zest and cook for another 2 minutes. Now add the coconut milk and cherry tomatoes and allow to simmer gently.

Place the salmon into a preheated oven at 200 degrees for 8-10 minutes.

Once the salmon is cooked, divide between 2 bowls. Remove the lemon grass from the curry sauce and pour the sauce over the salmon and serve.

This recipes is perfect with some braised basmati or jasmine rice