Eat to excel with this healthy recipe from fitness entrepreneur Lorna Jane Clarkson.
Ingredients (serves 2)
- 2 salmon fillets
- 2 tsp coconut oil
- salt and pepper
In a plastic bag place all ingredients and shake to coat the salmon. On a medium-high grill plate, place salmon, skin side down (if applicable).
Let cook undisturbed until the fillet starts to release its juices, approximately 10 minutes. Turn over and cook for a further five minutes, or to your preference.
Serve with lemon wedges, cracked black pepper, celeriac mash and watercress salad.
- 1 large celeriac, peeled and roughly chopped
- 3 garlic cloves
- salt and pepper, to taste
- 1 tbsp goat chevre
Steam celeriac and garlic over pot of boiling water until celeriac is tender.
Add salt, pepper, and goats chevre, then mash until well combined.
- 1 bunch watercress, roots removed and washed thoroughly
- 2 tbsp capers
- 2 lemons
- 2 tbsp extra virgin olive oil
- 1 tsp cracked black pepper
- Sea salt, to taste
Remove peel from one of the lemons, and cut into segments, removing all seeds. In a bowl combine watercress, lemon segments, approximately 1 tsp of lemon zest, and capers.
To make the dressing, mix together the juice from the remaining lemon, olive oil and salt. Serve with dressing and cracked black pepper.
PREP TIME: 10 mins
COOK TIME: 15-20 mins
Nutrition per serve: Kj: 2534kJ; Total Fat: 48g; Carbs: 16g; Protein: 26.2g
Find this recipe in More of the Fit Woman’s Secrets ($39.99, The Messenger Group). Photo credit: Shaelah Ariotti, Louise Smit, 2013, lornajane.com.au