Green Tea Salmon Recipe | Balanced

Green Tea Salmon Recipe

Ingredients

  • 50g brown basmati rice
  • 1 lemon
  • 100g Salmon
  • 1 green tea bag
  • 1 tsp coconut oil
  • ½ fresh red chilli, finely sliced
  • 1cm piece of ginger
  • 1 tbsp miso paste
  • ½ bunch fresh coriander
  • 1 ½ tbsp tamari
  • 50g sugar snap peas
  • 60g tenderstem broccoli
  • 60g asparagus
  • 1 lime

Directions

  • Place the rice in a pan with ½ lemon and cover with boiling water. Simmer for 20 minutes or until cooked and then drain.
  • On a plate place the salmon and empty the contents of the tea bag over and rub into the fish. Place the salmon in a medium/high heat frying pan skin side down with the coconut oil. When golden on all sides it should be cooked through. Discard the skin.
  • Place the ginger, miso paste, coriander (saving some leaves), juice from ½ lemon, tamari, and a splash of water into a blender and blend until smooth. Place the sugar snap peas, broccoli and asparagus into a pan and cover with boiling water and cook for a few minutes, until tender. Drain the veg and then place back into the pan. Pour over the contents of the blender and stir.
  • To serve place the rice in a bowl, then cover with the vegetables and place the salmon on top with some lime wedges and scatter with the chili and remaining coriander leaves.

  • Kcal: 505
  • Protein: 37g
  • Fats: 16.5g
  • Carbs: 49g
  • Fibre: 5.9g

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