Salmon is my personal favourite way to get essential doses of omega 3! Eat up.
WHAT YOU'LL NEED:
Wild Salmon Fillets (serving depends on how many you are preparing meal for)
Brown bella mushrooms
1 large sweet potato
1 small package of plain tofu
1 bag of fresh black kale
Olive oil (to taste)
Cayenne pepper (to taste)
Turmeric (to taste)
Salt & pepper (to taste)
STEPS TO YOUR DELIGHTFUL JOY:
Pre-heat oven to 400 C.
Wash and cut your sweet potato into small chunks. (The point is for the medley to be hearty!)
Place sweet potato into oven for about 1 hour and a half.
When the potato is finished cooking, set aside in seperate plate.
In a small skillet, glaze 1/2 tsp. of sunflower oil in order to prevent salmon from sticking.
Place salmon onto skillet and begin to cook.
In a large frying pan, begin to cut your tofu into desired shape and start to stir.
Toss in (whole) bella mushrooms in with the tofu.
Wash black kale and cut into pieces in order to make it easier to distribute it evenly into the medley.
Add in black kale and mix well.
Place cover onto the pan, reduce heat to minimum and set aside.
When your medley appears to look steamed, add your sweet potato chunks and mix.
When salmon is cooked thoroughly, squeeze some fresh lemon juice onto it to give it a little extra zing to it.
Drizzle your medley with desired amount of olive oil & add in turmeric, cayenne pepper & salt to taste.