John Myers
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Tender Baked Salmon on Coconut Vegetables! LOW CARB!
The perfect tender baked salmon on coconut vegetables! low carb! recipe with a picture and simple step-by-step instructions.
Coconut vegetables:
- 100 g Red peppers
- 100 g Zucchini
- 100 g Carrot
- 4 Tomatoes
- 100 g Frozen peas
- 100 g Frozen pumpkin
- 100 g Sea salt fine
- 100 g Telly cherry pepper
- 1 tbsp Vegetable broth
- 200 ml Coconut milk
- 1 tbsp Thai curry powder
- 1 tbsp Coconut oil
Coalfish:
- 3 Pollack fillet
- Sea salt fine
- Telly cherry pepper
- Lime juice
- 1 tbsp Mustard seeds, coarsely grated, yellow
- Clean and wash the paprika and cut into thin rings. Wash and clean the zucchini and peel them in spaghetti with a julienne cutter, for example. Peel the carrot and peel it into strips with a normal peeler. Wash and quarter the tomatoes, remove the stalk.
- Heat coconut oil in a pan and fry the paprika, zucchini and carrots briefly, then briefly fry the peas, pumpkin and tomatoes. Season with salt, pepper, vegetable stock and curry. Deglaze with coconut milk! If you like, you can also add some chilli!
Preheat the oven to 100 degrees!
- Sprinkle the fish with lime juice, season with salt, pepper and sprinkle with mustard! Place on the vegetables in the pan and cook in the oven for about 20 minutes!
- Serve!
- If you don’t like LOW CARB, you can of course also serve rice with it! 🙂
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