Photo and Recipe by @TheDefinedDish
The Omega-3 found in abundance in salmon is one of the most beneficial foods an athlete can consume, as it serves to help reduce inflammation in both blood vessels and joints, plus improve brain function. The fish is also an excellent source of vitamin B12, which is essential for red blood cell health.
This Thai-inspired dish takes salmon in a fun direction, with cool, creamy coconut milk striking a perfect balance with fiery chilies and savory garlic and basil. Plus, the baby bok choy is an antioxidant powerhouse, delivering the core antioxidants of vitamins A and C, potassium, folate and manganese.
Bok choy is also high in vitamin K, which is great for bone health and can help improve immune function, which can be particularly important during cooler weather training.
All told, this flavorful, highly beneficial dish makes for a delicious delivery of several key nutrients needed for peak performance, and is a great way to mix up the usual salmon-with-veggies rotation.
More from feedfeed: Salmon Recipes
2 6 to 8 ounce portions of salmon
1 zucchini, cut in half lengthwise then sliced
2-3 Thai chilies (or Serrano peppers), thinly sliced
2 cloves of garlic, thinly sliced
5 baby bella mushrooms, stem removed and sliced (about 2 cups)
1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
1 head of baby bok choy, cut into fourths
1 inch piece of ginger, peeled and grated
4 tablespoon of grapeseed or olive oil
13.5 ounce can of Chaokoh coconut milk or Thai Kitchen coconut milk
2 teaspoons Thai Kitchen green curry paste
1 teaspoon Red Boat fish sauce
2 tablespoons fresh squeezed lime juice
1/4 cup freshly chopped Thai basil (or regular basil)
2 whole green onions, sliced, top dark green slices separate from the bulb (whiter part) of the onion
Montreal steak seasoning (or salt and pepper), to taste
More From feedfeed: Healthy Athlete Recipes
1. Preheat oven to 450 degrees F.
2. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with grapeseed or olive oil, rub across the top of the salmon so that it is coated evenly. Season with Montreal steak seasoning (or salt and pepper) to taste.
3. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go.
4. Place salmon in the oven. Bake until salmon is cooked through, about 12 to 15 minutes.
5. While the salmon is baking, heat 2 tablespoons of grapeseed oil or olive oil in a large skillet over medium-high heat. Add in garlic, Thai chilies, ginger, red pepper, zucchini, mushrooms, bok choy, and the bulb of the green onion. Saute for about 4 minutes, or until veggies are tender.
6. Add green curry paste and saute for 1 to 2 minutes.
7. Turn heat down to medium-low. Add in the coconut milk, fish sauce, lime juice and the rest of the green onion (save a few for garnish if you want). Cook at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven.
8. Remove salmon from the oven and, using a sturdy spatula, gently remove the salmon from the skin (optional). Serve over green curry vegetables and top with freshly chopped basil and green onions.
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