We’ve got a bit creative in the kitchen, and wanted to ditch that Sunday roast for this low carb chilli salmon, kale crips and sticky brown rice! Jam packed full of all the nutrients such as omega 3 and vitamin B12 & B2 just what you need to kick start your week ahead!
- 4 x fillets of salmon (approximately 125-150 grams each)
- Sweet chilli sauce – No added sugar
- 1 tsp of Protein Dynamix Coconut Oil
- 150g of brown rice
- 200g of kale
- Salt & pepper (Grinder)
- Chilli flakes
- 1x Lemon or lemon juice
Coat a large frying pan with coconut oil and heat on medium. Once hot, quickly coat the salmon fillets in the sweet chilli (ensure it is fully coated) before adding to the pan. Sear on each side for 1-3 minutes. Remove from the pan and cover in aluminium foil for 3 minutes to rest.
Cut some kale up, and place it into a ActiFry with 1 tbsp of coconut oil and allow to cook for around 10 minutes. If you can’t got an ActiFry, just spread them on a oven tray and preheat the oven to 240c and allow to cook for around 7 minutes until crispy. You can also add some salt & pepper for garnishing.
Sticky Brown Rice
Place around 150g of brown rice in a bowl, then fill the bowl just level with the rice with cold water and allow to sit for about 2-3 hours. From then, just run cold water and rinse the rice through until the water is clear. Bring some water to the boil in a saucepan, then place the rice in a saucepan and allow to cook for 10-15 minutes with the lid on. (Do not stir)
Finishing touches – A Sprinkle of chilli flakes and a slice of lemon on the side!
Let us know how you get on, we would love to see your creations! Remember to use #ProteinDynamix