It’s 2019 and I’m on another healthy eating kick! 🤷🏼♀️ This time I really do feel that I can make it part of my lifestyle. I am (for the most part) already dairy and gluten free so now just trying to cut back on the booze and make more healthy choices! 💪🏻
That being said I was trying to think of different ways to cook the standard meat and veg in my diet and I came up with this recipe for Salmon (one of my favourite fish to eat).
This recipe is a mash up of a few ones I have tried in the past but I hadn’t tried any with salmon in them so thought I’d give it a go and I’m very happy with how they turned out! I substituted courgette for onions to make it FODMAP friendly and it’s yum (even if I do say so myself! 😉)
- 2 tablespoons coconut oil
- 2 tablespoons runny honey
- 1 tablespoon chopped ginger (I use the frozen pre-chopped kind)
- Pinch of black pepper
- 2 salmon fillets cut into pieces
- 2 courgettes cut into pieces
- 2 red/yellow peppers cut into pieces
In a large bowl whisk together the coconut oil, honey, ginger and black pepper. Reserved a small amount of the mixture for the end.
Put the oil mixture in a hot skillet and add the salmon cubes. Cook for 3-4 minutes then add the courgette pieces. Cook for 2-3 minutes and then add your pepper pieces.
Mix all together and cook for 5 min or until the peppers start to soften and the salmon is cooked through. You will see quite a bit of liquid in the pan at this stage. Drain the liquid and then flash fry for 1-2 minutes with the remaining mixture (that you put aside earlier) and serve.