Green salmon with stir-fry vegetables — Meal
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Macros (per serving)

Fat

53%

(39 g)

Protein

22%

(36 g)

Carbs

25%

(41 g)

33 g Net,

8 g Fiber

654 Calories (per serving)

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Fish dishes

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Green salmon with stir-fry vegetables

Ingredients

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Coconut oil

2 Tbsp

Salmon fillet

250 g

Leek

100 g

Red pepper (sweet)

100 g

Mung Bean sprouts

100 g

White cabbage

100 g

Green beans

100 g

Garlic

2 cloves

Fresh ginger

2 cm

Almond paste

3 Tbsp

Coconut aminos

2 Tbsp

For the green marinade:

Fresh coriander

15 g

Fresh parsley

10 g

Fresh spearmint

10 g

Spring onion

3 pieces

Fresh ginger

2 cm

Garlic

2 cloves

Lime juice

4 Tbsp

Olive oil (extra vierge)

2 Tbsp

Celtic sea salt

12 tsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

10 min

1

Finely chop all vegetables, finely chop the garlic cloves and grate the ginger.

2

Heat 1 tablespoon of coconut oil in a frying pan.

3

For the green marinade, puree all ingredients into a smooth sauce. Use it as a marinade or dilute with extra olive oil to use it as a salad dressing.

4

Brush the salmon with the green marinade and fry it in 2-3 minutes per side.

5

In the meantime, heat 1 tablespoon of coconut oil in a wok or frying pan and fry the wok vegetables with garlic and ginger.

6

Stir the vegetables regularly until, after about 3-4 minutes, they have softened.

7

Finally combine the almond butter and coconut aminos with the vegetables and mix well.

8

Serve the vegetables with the salmon.

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Details

Allergens

Nuts, Fruit, Nightshade, Legumes, Citrus

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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