- Preparation time : 30 min
- Ready in : 30 min
Singapore Mumpreneur of the Year, Kareen Lai says: ‘I have always been a fan of salmon because of the high Omega 3 fats they have. However, most of the salmon we get in Singapore are farmed salmon. And farmed salmon does not exactly hold the same nutritional properties as wild salmon. Simply because they have been fed with food that is different from what they would have eaten in the wild. And my twins love salmon skin, which I happily give to them. Salmon skin and salmon belly is even richer in good fats. When I got to know that wild caught seafood was imported here, I knew I had to get my hands on these and whip up a simple nutrient dense meal. Super easy to prepare. No hassle.’
- wild Alaskan salmon (about 200g per adult portion)
- Bunch of kale
- 1 large red Capsicum, cut in large pieces
- baby carrots
- 1,5 cups lentils
- 4 cups water
- 2 tbsp coconut milk
- Wash and dry salmon.
- Season with sea salt, black pepper, garlic powder
- Wash baby carrots and place on the same baking tray as salmon
- Place salmon on a slice of lemon, on the tray, skin side up.
- Put into oven and bake in 200 degrees Celcisu 10 min (up to your preference on how cooked you like your salmon)
- While fish is in the oven, stir fry kale with red capsicum.
- Wash lentils, put in saucepan with water, and bring to boil.
- Keep lentils simmering and stir occasionally till it becomes a thick soup
- Add cumin, salt and pepper to taste.
- When fish is done, all will be ready to eat!