Tuesday, 15 September 2015
Rainbow, Tahini Stir Fry & Paprika Salmon
There are three very easy ways to get vegetables into your diet: soup, smoothies, and my personal favourite, stir fry's. When I'm feeling a little grotty and in need of a big vitamin boost, I'll dish up a bright, crunchy stir fry. Stir fry's are a fantastic way of using up left over vegetables in the fridge too. You're getting a huge portion of nutrients and fibre all in one go as well.
Of course, you can go super quick and easy and just grab a pack of ready prepared stir fry veg from the supermarket, but feel free to mix and match your favourite vegetables too. From peppers, broccoli, carrots, water chestnuts, baby corn, sugar snap peas - go wild.
I also fancied whipping up a homemade tahini stir fry sauce which added a gorgeous, nutty and creamy flavour that perfectly complimented the vegetables. Alongside the addition of some wild, paprika salmon, this made a really filling and, of course, nutritious and delicious meal. This is a low carb meal as I decided to have a 'naked' stir fry without any noodles. Feel free to add in some noodles, however, if you wish to bulk it out. However, this is an incredibly filling dish as it is and I found the addition of noodles would be potentially unnecessary. If you're serving this for two people, noodles would be fine, just ensure they get a piece of salmon too!
Either 1 pack of ready prepared stir fry vegetables
1 clove of garlic
1 red chilli
1 tbsp coconut oil
1 red peper, cut into strips
1 red onion, chopped
1 carrot, peeled into ribbons
Purple cabbage, chopped
Broccoli, cut into bitesize pieces
1 tin of water chestnuts
Spring greens or kale, chopped
1 handful of sugar snap peas
2 tbsp tahini
2 tbsp Tamari/Liquid Aminos
A drizzle of olive oil to loosen texture, if needed
1 fillet of wild salmon
1 tbsp paprika
1. Finely dice your garlic and slice up your red chilli - deseed if preferred. Melt your coconut oil in a large frying pan or wok and add your garlic and chilli. Gently fry off over a medium heat.
2. Add in your vegetables and keep stirring every 30 seconds or so.
3. Meanwhile, prepare your tahini sauce in a small bowl or mug. Whisk together and drizzle in a little olive oil if necessary, simply to loosen the texture a bit.
4. Once the vegetables are cooked but still crunchy and retaining their bright colours, pour over your tahini sauce and stir through the vegetables. Take off the heat and serve on a plate.
5. In a separate pan or in the same pan just used (no judging - less washing up!), add in a little more coconut oil and place your salmon into the pan, skin side down. Let the skin crisp up and add salt, pepper and your paprika onto the salmon. Flip your salmon over and cook on the other side for another minute or two, until the salmon is cooked through. Serve on top of your stir fry veg and enjoy.
What's your favourite way to add more vegetables to your diet? What are your favourite vegetables? Are you a fan of tahini? What's your opinion on low carb dishes?
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