salmon_salad

Ingredients:

Serves 1

  • 1 wild salmon fillet (protein)
  • 1 artichoke (carb)
  • 4 large asparagus spears (carb)
  • 100g spinach (carb)
  • 100g quinoa or lentils (carb, avoid on the hypothalamus reset diet and IBS diet)
  • Squeeze of fresh lemon (carb)
  • Splash of olive oil (fat)
  • Optional: sprinkle of nuts such as pine nuts (fat)

Instructions:

  1. Prepare your ingredients by chopping the artichoke and asparagus in to bite size chunks and measuring out the correct amount of quinoa and spinach.
  2. Cook the quinoa in a similar way as you would rice, bringing to boil then leaving to simmer for approximately 15minutes (or alternatively the time stated on your packet).
  3. Smoke/steam/grill/fry the salmon to your preference – this usually takes less than 10minutes.
  4. Steam the artichoke and asparagus together with the spinach for approximately 10 minutes.
  5. Once all is cooked to taste, combine all the ingredients in a bowl, flake the salmon into smaller pieces and mix together – Easy!

You may want to customize this recipe by using alternatives such as tuna, avocado, brown rice, beans/lentils and a dressing of your choice to top it off.

Nutritional Information (per serving)

Energy (Kcal) – 583
Protein (g) – 60
Carbohydrates (g) – 55
Fat (g) – 15

The inspiration for this recipe came from Predator Nutrition