Salmon fillet, vegetable medley and brown rice

DF, GF
(Serves 2)

2 salmon fillets

½ white cabbage, chopped

200g kale

2 leaves cavolo nero, chopped

2 cloves garlic, minced

Coconut oil

Soy sauce (tamari if gluten free)

1 cup of brown rice

  1. Place rice in a saucepan. Add 2 cups of water and bring to the boil. Turn down heat and simmer gently for 30 minutes with lid partially on. Drain once cooked.
  2. Meanwhile heat 1tbsp coconut oil in a pan and add white cabbage. Cook on a low heat for 5 mins, adding more coconut oil if gets dry. Then add the cavolo nero, kale and garlic and turn up to medium heat and stir frequently, cooking the mixture for another 3-4 minutes. Once cooked add a sprinkling of soy sauce/ tamari to taste.
  3. Heat 1 tsp coconut oil in another pan and once very hot add the salmon fillets skin side down. Fry for 2-3 minutes then flip them over and fry for another 1-2 minutes. Remove from pan and leave to rest on plate.
  4. Sprinkle some soy sauce/ tamari over the salmon and a squeeze of fresh lime and plate up with the vegetable medley and brown rice.