Tandoori salmon pilaf

Serves - 2

This is a wonderfully satisfying dish. Rice has plenty of nutritional benefits and is great for gut health.

Rice is high starch and carb though so best eaten only once or twice a week when trying to manage inflammation and weight.

To reduce the starch content of the rice, cool it fully after cooking. This process creates resistant starch which increases anti-inflammatory butyrate in the gut.

Nutrition per serving

Fat: 6 g

Carbs: 49 g / Fibre: 7 g (Net Carbs: 42 g)

Protein: 28 g

Ingredients

• 2 wild salmon fillets

• 1 t tandoori masala

• 1 leek

• 2 celery stalks

  6 asparagus

• 6 tenderstem broccoli spears

• 1 T avocado oil

• 2 t dried ginger

• 1 thumb ginger root

• 2 garlic cloves

• 1 t chilli flakes

• 6 T basmati rice

• 2 t turmeric

• 2 spring onions

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Method

1. Simmer rice according to packet instructions with turmeric and a pinch of salt.

2. Drain rice, rinse with boiling water and allow to cool.

3. Chill in the fridge for a few hours before using to make tis dish to increase resistant starch content.

4. Preheat the oven to 180ºC / 350 F.

5. Rub salmon with tandoori spice and bake in the oven for 15 mins.

6. Finely slice or grate garlic and ginger.

7. Heat avocado oil and add spices.

8. Chop all veg into bite size pieces and sauté in the pan with spices.

9. Add rice to the pan to heat up with the veg and mix well.

10. Add roast salmon and mix.

11. Plate up and sprinkle with chopped spring onions.