Salmon is one of the best types of fish you can eat, it is full of omega 3 fatty-acids and proteins that provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract. It is great for brain and cardio-vascular health. Kale provides comprehensive support for the body’s detoxification system. There has now been identified over 45 different flavonoids in kale. These flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. You can use spinach or silverbeet if you don’t have kale.
2 salmon fillets
2 tbs fresh dill, chopped
1 egg white, whisked
1/2 cup nuts, chopped- I used almonds because that’s what I had but macadamias or pistachios would be delicious
Bunch kale, ends trimmed, stems chopped finely and leaves chopped roughly
Big handful of green beans, ends trimmed
1 chilli, chopped finely
3cm piece fresh ginger, peeled and grated
3 stems of eshallots, chopped
1 tbs coconut oil
1 cup Vege stock, homemade is best or an organic no-added crap one. Recipe HERE
Preheat oven to 200 C and line an oven tray with baking paper. In a bowl add nuts, dill and egg white and combine well. The egg white just makes it all stick together. Place salmon fillets on baking tray and top with nut mix. Bake for about 15mins or until cooked to your preference.
In a frypan heat coconut oil, add ginger, chilli and eshallots and cook for a few minutes until fragrant. Add kale stems and cook for about 3 minutes. Add stock, as soon as it starts to simmer, add kale leaves and beans and cook until kale has wilted and beans are cooked to your liking.
Serve greens and salmon.