Salmon, Greens & Mash

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Salmon, Greens & Mash

Gluten-free. Nut-free. Dairy-free. FODMAP friendly.

 

Sweet chilli oven roasted salmon with stewed chia + greens, and thyme sweet potato mash is a great meal to have as a food prep dish, especially when you’re feeling like something light but still filling. I used pre roasted salmon from the health food shop however feel free to cook your own fillets or smoked salmon for this dish. 

INGREDIENTS:
3 x 50g slices of sweet chilli wood roasted salmon*
1 tsp veggie stock in 1 cup of water
2 handfuls of kale
2 frozen spinach cubes of 2 handfuls of fresh spinach
2 stalks of celery
1 bulb of pak choy
1/2 cup of diced green beans
1 tbsp of pepitas
1 tbsp of chia seeds
300g of pan-fried zucchini
300g of sweet potato
1 tsp of thyme
1 tsp of butter or butter alternative eg. nutalex
Drizzle of garlic infused olive oil
Chilli, salt and pepper to taste

* I use Huon Tasmania premium salmon, its family owned and operated, Australian and utilises sustainable practices. Have a look in the refrigerated section of your supermarket or health food shop for this pre-roasted salmon or alternatively you could cook your own salmon.

METHOD:

 

Wash and shred kale, spinach & pak choy. Dice green beans, cut sweet potato into chunks and zucchini into rings.

Place water, stock, salt, pepper and chilli into a saucepan and turn on to a low heat. Add in the leafy greens and the greens beans. In a seperate fry-pain sauté zucchini rings with a drizzle of garlic infused olive oil until zucchini is slightly browned then add, as well as the pepita’s, into the saucepan with the simmering stock/vegetable mixture.

Take the sweet potato chunks and put them into a blender/ food processor and blend until the potato is very finely diced, but not a puree. Pour the sweet potato, thyme and butter alternative into the fry-pan that you just sautéed the zucchini in with a drizzle of garlic infused olive oil. Fry the potato until it begins to soften and you begin to see the sweet potato turn golden. Put the sweet potato mixture back into the blender with 1 tbsp of water and blend until its a smooth mash (add more water or butter alternative if required).

Add 1 tbsp of chia seeds into the the stock/vegetable mixture, turn off the heat and let the chia seeds swell in size.

If using as meal prep serve up sweet potato mash and stewed greens into into 3 containers and top each with a piece wood roasted salmon.

ENJOY!

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