Ingredients
200g Organic Pink Salmon
125g Asparagus
½ Onions
4 cloves garlic
1 tablespoon crushed ginger
2 green chillies
1 medium tomato
2 cups spinach
½ cup basil
1 cup red pepper
1 cup broccoli
Salt & Pepper
21/2 cups thick coconut milk
½ teaspoon cinnamon powder
½ teaspoon cumin powder
1 teaspoon chilli powder
11/2 cup water
3 tablespoon avocado oil
Instructions
Clean and cut salmon into medium size pieces, season it with salt and pepper. Heat 1 tablespoon of oil and sear salmon. Once both sides are golden brown, keep it aside. Add in the 2 tablespoon oil to the same pan, add chopped onions, green chillies, crushed garlic and ginger. Sauté till the onions are cooked. Add in tomatoes, broccoli, asparagus and red pepper, along with spices. Cook for few mins, and pour water and coconut milk, allow it boil. Add fish and spinach and basil. Stir and take off the cooker. You could serve this with steamed rice or with zucchini noodles.
P.S: For vegetarians use tofu, sweet potato
YIELD: 2 Serving, PREP TIME: 15 minutes, TOTAL TIME: 30 minutes
