Lactose, sugar, nuts & gluten free
Author: Selianthe Ka
Serves: 2-3 servings
Recipe: Main course
Cuisine: Fish
Ingredients
Black bean pasta (see image of my brand below)
6-8 chestnut mushrooms (depending on size)
1 medium-sized red onion
1 piece of frozen wild salmon (take out of the freezer into the fridge the evening before)
1-2 garlic cloves (depending on taste)
Fresh or deepfreeze spinach (when deepfreeze, take out of the freezer into the fridge the evening before as well)
Lemon slice for juice
Himalayan salt
Coconut oil for frying and baking
Instructions
Chop the onion and grate the garlic clove(s)
Slice the mushrooms in even, thin slices
Heat up a large frying pan and add a tbs of coconut oil
Add the sliced mushrooms and fry for about 5 min
Add the onion and garlic
Slice up the salmon and add as well, mix everything together and stir-fry for about 10 min
Lastly, add the spinach in your frying pan and stir-fry for about 2 minutes
Meanwhile, put two hands of the black bean pasta in a pot and add hot water (hot water goes faster) until covered, bring to a boil and let simmer for 5 minutes – or as long as the package instructs
Drain the pasta and add to the plate(s)
Top off with the salmon and veggie mix
Sprinkle some salt, olive oil and/or lemon juice to taste
Enjoy!
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