2 salmon fillets
½ white cabbage, chopped
2 leaves cavolo nero, chopped
2 cloves garlic, minced
Soy sauce (tamari if gluten free)
1 cup of brown rice
- 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.
- 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.
- 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.
- Sprinkle some soy sauce/ tamari over the salmon and a squeeze of fresh lime and plate up with the vegetable medley and brown rice.