KEEP ON TRACK (per lunchbox)
FAT 56G
CARBS 11G
PROTEIN 38 G
KEEP ON TRACK (per lunchbox)
FAT 17G
CARBS 12 G
PROTEIN 12G
SPEEDY SALMON CURRY
MAKES ENOUGH FOR 4 LUNCHBOXES
FOR THE SALMON CURRY
• 45ml (3 tbsp) olive oil
• 4 salmon fillets (about 150 g each), skin on
• 1 onion, peeled and chopped finely
• 6cm-piece ginger root, peeled and chopped finely
• 2 garlic cloves, peeled and chopped finely
• 1red chili, chopped
• 30ml (2 tbsp) mild curry powder
• 1 x 400ml tin coconut cream
FOR THE LUNCHBOX
• 300g cauli rice, cooked
• 400g broccoli florets, steamed
• 8 cos lettuce leaves
• 1 lemon, sliced into wedges
1. TO MAKE Heat 1½ tbsp olive oil in a large non-stick frying pan over medium-high heat. Season the salmon fillets with salt and rub it into the skin. Place in the pan, skin-side down. Cook for 3 minutes on each side or until cooked to your liking. Transfer the salmon to a plate and cover to keep warm.
