A couple of weeks back I was asked to put together a recipe for the team over at Shop Naturally. They have a beautiful website and an ethos that we can all aspire to, so of course I was going to say yes. Now, anyone that knows me knows that if I put together a recipe for you there are a couple of things you can be sure of. For starters, it’s going to be pretty simple. And secondly, it’s going to be pretty simple.
Basically, I’m not a chef. Not even close. But I do love food. And when food is healthy AND delicious? Well, that’s a massive win in my books.
This salmon dish is both of these things (and a whole lot more). You are welcome.
2 pieces of salmon, skin on
1 tablespoon of melted coconut oil
1 clove garlic – crushed or finely chopped
Purple cabbage – finely sliced
Capsicum – finely sliced
Red onion – finely sliced
Handful of blueberries
Handful of pistachios
Good dash of apple cider vinegar
Good dash balsamic vinegar
Pinch of salt
Squeeze of lemon
Heat oven to 180 degrees celcius
Combine cabbage and spinach in a bowl, drizzle with both vinegars and mix with hands to combine
Rub salmon generously with half the oil, garlic and a pinch of salt
Add remaining oil to non-stick frying pan and heat frying pan to high heat
Add salmon skin side down and cook until crispy (approx 3-5 mins)
Remove salmon from heat, place in an oven-proof dish skin side up and cook in oven for approx 5-6 mins (or until cooked to your liking)
In the meantime, add remaining salad ingredients (excluding pistachios and blueberries) to the cabbage/spinach mix and combine
Place salad on plates, sprinkle on pistachios and blueberries and add salmon
Squeeze lemon over dish and enjoy!
Have a fabulous week Team!
p.s You can buy all of these pantry ingredients over at Shop Naturally. So if you can’t get to a health food shop (or you don’t have one nearby) then I highly recommend you check them out.
p.p.s I did an interview to go along with my recipe. You can check out the whole thing here.