|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 4 fillets salmon (around 150g each)
- 100 ml coconut milk
- 1 tsp fresh or ground ginger
- 1 tsp fresh or ground turmeric
- 1 tsp chilli flakes (or 1 fresh chilli chopped)
- 1/2 tsp salt
- 1/2 tsp pepper
- 20 ml extra virgin olive oil
- 3 tbsp peanut butter (heaped)
- 40 ml rice wine vinegar
- 20 ml tamari
- 20 ml water
- 1 tbsp sriracha or sweet chilli
- 2 bunches broccolini
- 2 limes (juiced)
- 2 cups quinoa and brown rice mix
- Finely grate ginger and turmeric (if using fresh). Juice the lime.
- Combine ginger, turmeric, coconut milk, chilli and salt and pepper in a bowl and whisk together. Add salmon to marinate and coat both sides before leaving for 10 to 20 minutes.
- Heat pan to medium-high heat, add oil and cook salmon for 4-5 minutes on the skin side until crispy and 3 minutes on the meaty side.
- Meanwhile, steam or roast broccolini until cooked. Season with salt and pepper and a drizzle of oil olive.
- To prepare satay sauce, mix together peanut butter, rice wine vinegar, tamari, sriracha/sweet chilli sauce, lime juice and water and whisk until well-combined. Serve fish on a bed of rice and quinoa, add a drizzle of satay, and top with lime wedges and fresh herbs if desired. Enjoy!
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!