
Tandoori salmon with toasted coconut greens
Ingredients
- 4 x 130g skinless salmon fillets, bones removed
- 2 tablespoons tandoori paste
- 2 cups green beans, halved diagonally
- 2 cups snow peas
- 6 cups baby spinach
- 1 tablespoon shredded coconut, toasted
- 1 long red chilli, thinly sliced
- 2 tablespoons chopped fresh coriandercilantroX
- 250g microwavable brown rice, heated
- ½ cup low-fat plain yoghurt
- 1 clove garlic, crushed
- 1 teaspoon chopped fresh dill
- lemon wedges, to serve
Instructions
1 Brush salmon with tandoori paste. Spray a large non-stick frying pan with olive oil and set over a medium heat. Cook salmon to your liking, or 3 minutes per side for medium. Transfer to a plate and rest for 5 minutes.
2 Wipe pan clean and lightly spray again with olive oil. Return to a medium heat. Stir-fry beans and snow peas for 3 minutes, or until tender. Add spinach and toss until it wilts. Add half of the coconut and the chilli and toss to combine. Season with cracked black pepper.
3 Add remaining coconut and coriander to heated rice. In a bowl, whisk together yoghurt, garlic and dill. Serve salmon with coconut greens, rice, dill yoghurt and lemon wedges.
Variations
Make it gluten free: Check tandoori paste is gluten free.
Make it vegan: Use thinly sliced tofu instead of salmon. Use coconut yoghurt.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 566cal
-
Kilojoules 2370kJ
-
Protein 33g
-
Total fat 36g
-
–Saturated fat 8g
-
Carbohydrates 25g
-
–Sugars 7g
-
Dietary fibre 7g
-
Sodium 160mg
-
Calcium 210mg
-
Iron 3.5mg
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.