This is one of my favourite recipes to eat during fasting periods and on a regular basis as well. It is very satiating and contains a high level of nutrition such as vitamins and minerals like lycopene, beta carotene protein, complex carbs, omegas and healthy fats.
The benefits of eating a complete meal like this is that not only are you providing your body clean fuel for daily activities, you are also feeding whole superfoods that contain powerful antioxidants and properties that decrease inflammation and heart disease.
Wild salmon is always the best choice when choosing to eat this kind of fish because it contains the natural balance of fats and protein vs the farmed salmon which is fed unhealthily and may contain lice and increase oxidative stress. So the next time you go for sushi, spend the extra few dollars on wild caught salmon, it's totally worth it!
If you are vegetarian you can substitute the salmon for tofu or tempe with the same seasoning.
Ingredients: *Organic produce when possible*
- Smoked Wild Sockeye Salmon (Costco pre sliced package)
I used about 8 slices or half of the salmon to serve 3 meals
- 10 organic grape tomatoes
- big handful of organic spinach
- 2 tbs. organic tamari sauce
- 1/2 cup chopped red organic onion
- pre cooked black/brown rice mix (from Costco and previously cooked and stored from meal prep)
- 1-2 tbs. organic unrefined coconut oil
- 1 large sweet potato or yam cut into quarter chucks
- 1 large ripe avocado
- dash of paprika
- Himalayan Salt and black pepper
- 1 tsp. Herbs de Provence
- half a lemon
1) Preheat the oven to 350C.
2) Use 1 tbs of coconut oil to a pyrex pan and add your chopped sweet potatoes/yams.
3) Season with Himalayan Salt & pepper and spices to your liking.
4) Stir them up until all chunks are evenly oiled up and seasoned.
5) Bake for about 40 minutes. Always check them after 20 minutes and stir them to ensure they are equally cooked on all sides.
6) Take them out and cool down for a few minutes.
1) In a large pan add about 1 tbs. of coconut oil to low/medium heat.
2) Add onions and tomatoes and cook until onions are clear and the tomatoes are softened.
3) Add your wild salmon, spices and tamari sauce.
4) Cook for about 5-7 minutes.
5) In the last minute add the spinach and stir in. Remove from the pan and put onto plates and cover to keep it warm.
Rice & Avocado
1) The rice was pre-cooked in a rice cooker and stored in a tupperware container from meal prep.
I just warmed it up with the oil left from the salmon.
2) I sliced the avocado with a thin slicing knife and added dash of Himalayan salt and squeezed a bit of lemon juice on it for extra flavour.