Your Summer Skin Guide: Why Your Microbiome Determines How Your Skin Looks This Season
Every summer I see the same pattern in my clinic: people arrive frustrated. They have invested in new serums, expensive ...
Red Curry Salmon & Veggies
A red curry salmon and veggie dish with coconut, ginger and lime, hand-picked to support healthy fats, protein and digestion.
INGREDIENTS
2 cups Bok Choy (baby, halved)
1 Red Bell Pepper (sliced)
2 Salmon Fillet
1/4 cup Canned Coconut Milk
1 tsp Coriander Seed
1 Red Hot Chili Pepper
1 tsp Cumin Seed
2 stalks Lemongrass (chopped, tough outer layer removed)
2 tbsps Ginger (fresh, grated)
1 Lime (zest and juice)
DIRECTIONS
01. Preheat the oven to 375°F (190°C).
02. Make your curry paste by blending together the red chilli, coriander seeds, cumin seeds, lemongrass, fresh ginger, lime juice and zest.
03. Cut large pieces of aluminium foil big enough to form a packet. You’ll need one per serving. Divide the bok choy, bell peppers and salmon fillets equally between the foil pieces.
04. In a small mixing bowl, whisk together the coconut milk and curry paste.
Spoon the curry sauce over top of the fish and vegetables. Fold the foil to tightly seal each packet. Carefully transfer the packets to a baking sheet.
05. Bake for 20 to 25 minutes, or until fish flakes easily and is cooked through.
06. To serve, transfer the contents of the packets to a plate and season with salt and pepper. Enjoy!
NOTES
SERVE IT WITH
Enjoy on its own or with rice or quinoa.
LIKES IT SPICY
Add extra curry paste, red pepper flakes or hot sauce.
