This is a Thai-inspired dish we turn to again and again. Not only is it easy to make with minimal fuss, but it is packed with several very nutritious and beneficial ingredients, including salmon, coconut milk, and fennel. Leftovers make an excellent lunch the next day. Serve over brown rice, quinoa, or another whole grain.
Targeted Side Effects: Fatigue, nausea, gas and bloating, blood sugar regulation, anemia
A good source of vitamin C and iron
Calories: 390; Total Fat: 24 g; Saturated Fat: 18 g; Total Carbohydrates: 7 g; Fiber: 6 g; Protein: 36 g
1 fresh fennel bulb, sliced
5 (5-ounce) pieces of salmon
1 lemon, juiced
2 to 4 tablespoons of chili paste
1 cup chopped cilantro
1 (13.6-oz.) can of regular coconut milk (we prefer Westbrae)
Preheat oven to 375°F
1. Line a large frying pan with sliced fresh fennel.
2. Arrange salmon on top of fennel, skin side down, and drizzle with lemon juice.
3. Spread a layer of chili paste on top of the fish, followed by the cilantro.
4. Pour coconut milk over the ingredients in the pan.
5. Cook the fish uncovered over low heat for 20 to 25 minutes or until fish flakes easily with a fork.
Health Tip 101: Fennel is a carminative herb that decreases gas and bloating after eating.
Chili Paste Salmon