Recipe: Red Curry Snapper & Ginger Honey Carrots

You want it and you need it so I’m giving it to you – 20 minutes paleo meals! I’m starting the series with a super simple, tasty and nutritious fish dish you can prepare for one, two or for the whole family. The recipes in this series are not supposed to be super fancy or unique, it’s all about efficiency and speed without compromising the taste. In this dish, the aromatic spicy fish is complimented by caramelised crunchy carrots and ginger and some simple garlic broccoli on the side.

Cook’s notes: Look for red curry paste that doesn’t use any added soybean or canola oil. I used Mae Ploy brand that has – reading directly from the label – dried red chili, garlic, lemongrass, salt, shallots, galangal, shrimp paste, kaffir lime peel and pepper. That’s it! It’s a little spicy so you can tinker with the amount to suit your tastebuds. Alternatively, you can make your own red curry paste on the weekend, I have a good recipe in my cookbook or you can find plenty online. You can replace red snapper fillets with any other fish with no skin on.

Depending on where you live, you can get pre-peeled baby carrots and pre-cut broccoli florets, which will save you prep time. You can use normal size carrots and slice them into smaller pieces. Broccoli can be replaced with bok choy, cauliflower or cabbage. Another tip is to pre-cut the vegetables the night before or in the morning while cooking breaky.

And finally, if cooking for more than two, simply increase the ingredients ratios proportionally and perhaps allocate a few extra minutes for kitchen prep.

Ingredients

• 2 red snapper fillets, skin off
• 1 tsp red curry paste
• 2 tbsp virgin olive oil
• 1/2 tsp sea salt
• Drizzle of lemon or lime juice at the end

• 1 tsp coconut oil or macadamia nut oil
• 10 baby carrots
• 1/2 tbsp thinly sliced fresh ginger
• 1 tsp raw honey
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 1 tbsp lemon juice

• 2 cups broccoli
• 1 garlic clove
• 1 tsp coconut oil

• 1 small frying pan or a wok for carrots, 1 larger frying pan for fish, 1 small saucepan for broccoli

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

Instructions

1. 00-05 mins: Rinse and pat dry the snapper fillets. Mix red curry paste with olive oil and sea salt and brush the snapper fillets on both sides. Set aside for 5 minutes to marinate.
2. 05-10 mins: Fill up a smal saucepan with hot water and put on high heat to bring to boil. Peel and slice the carrots in halves, slice the ginger and prepare the broccoli florets and garlic.
3. 10-20 mins: Heat 1 teaspoon of coconut oil in a small frying pan until sizzling hot. Add ginger and carrots and pan fry for 2 minutes. Add fish sauce, honey, lemon juice and pepper and cook on high heat for a further 2-3 minutes until carros and ginger are lightly caramelised and sticky. In between stirring the carrots, heat a little virgin olive oil in a larger frying pan. Add the fish fillets and cook for 3 minutes on each side. At a 15 minute mark, add broccoli to boiling water and cook for 2 minutes. Strain and add back to the saucepan with garlic and coconut oil, toss through and set aside.  Serve the fish fillets drizzled with some lemon or lime juice, cooked yet still slightly crunchy carrots and garlic broccoli.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2

Source link

Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

---

Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

Print

Popular Recipe Shrimp Tomato & Avocado Salad Stacks

---

Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

---

For the sauce

For the rest

---

1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

---

Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

Source link