Slow-Carb Dinner: Coconut Curried Salmon on Steamed Asian Greens
salmon

Contrary to popular weight loss trends these days, the latest research shows that the most health-sustaining and ideal weight-loss diet is one that is HIGH in carbs – high in “slow” carbs, that is. Slow carbs are high-fiber, low-sugar and nutrient-dense carbs that are slowly digested in the body, discouraging blood sugar spikes and fat storage while increasing detoxification, metabolism, immune function, brain function, heart function and general health.

Here’s an easy and delicious weight loss meal that’s chalk full of clean, metabolism-boosting slow carbs like dark leafy kale, bok choy, broccolini, micro greens, celery and fat-burning spices like cayenne pepper, turmeric, ginger and cinnamon. The addition of lean protein and slimming fatty acids from wild salmon, coconut milk and avocado ensure that this meal will help you lose weight while also balancing your blood sugar and leave you feeling full and satisfied.

Slow-Carb Cooking: Coconut Curry Salmon on Steamed Greens

 

4 – 6 oz. piece wild Alaskan salmon fillet

½ Tbsp virgin coconut oil

½ tsp cumin

½ tsp coriander

¼ tsp garam masala

¼ tsp curry powder

2 Tbsp tamari

1 Tbsp sesame oil

1 tsp black sesame seeds

2 cups kale, washed and chopped

1 cup bok choy, washed and chopped

1 bunch broccolini, washed

¼ cup micro greens

½ cup carrots, peeled and grated

½ white onion, chopped

½ ripe avocado, skin and pit removed, chopped

2 stalks celery, washed and chopped

For the dressing:

3 Tbsp coconut milk

3 Tbsp sesame oil

1 Tbsp fresh lime juice

2 tsp black strap molasses, 100% pure maple syrup or raw honey

½ Tbsp tamari

½ tsp turmeric powder

½ tsp ginger powder

½ tsp cinnamon

2 pinches black pepper

2 pinches red chili flakes or cayenne pepper (optional)

In a mason jar, combine all salad dressing ingredients, shake vigorously and then set aside on the counter to infuse for several minutes.

Coat a glass baking dish with coconut oil, and place salmon fillet inside. In a small bowl, whisk together the sesame oil, tamari, cumin, coriander, garam masala and curry powder. Pour this over the salmon fillet, and then sprinkle over with black sesame seeds. Cover the glass baking dish with plastic wrap and allow to chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees. Remove the salmon from the fridge and place it into the hot oven on the middle rack. Bake for about 12 minutes, until the salmon becomes flaky.

While the salmon is baking, fill the bottom section of a double boiler (or a regular sauce pan) with water and set on the stove to boil. In the top section of the double boiler (or in a steamer basket), lay the onions, broccolini, celery, bok choy and kale. Place this on top of the boiling pot of water, allowing it to steam for about 7 minutes, or until the broccolini and celery is tender.

Drain any excess liquid and place the steamed veggies on a plate. Toss in the carrots, micro greens and avocado. Drizzle over with salad dressing and toss everything together to combine well. Place the baked salmon on top and serve.

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