INGREDIENTS
Serves One
1 small swede/ turnip, peeled and diced
½ head broccoli, cut into florets
1 tin salmon in springwater or 100g (3 ½ oz) fresh salmon fillet, skinned and de-boned
125ml (4 fl oz/ ½ cup) almond or coconut milk
freshly cracked black pepper, to taste
METHOD
Recipe idea is by Lee Holmes and can be found here
We bring a variety of recipe ideas to this blog ... but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
1 small swede/ turnip, peeled and diced
½ head broccoli, cut into florets
1 tin salmon in springwater or 100g (3 ½ oz) fresh salmon fillet, skinned and de-boned
125ml (4 fl oz/ ½ cup) almond or coconut milk
freshly cracked black pepper, to taste
METHOD
1. Cook the *swede/turnip (see tip) and broccoli in a saucepan of boiling water for 8 – 10 minutes or until tender. Drain and set aside.
2. If using fresh salmon, put the salmon in a small frying pan over medium heat and pour over the almond milk. Bring to a boil, then reduce the heat to low and simmer, covered, for 7 minutes or until the salmon is just cooked.
3. Place the salmon, with the almond milk it was cooked in, and the cooked vegetables in a food processor and pulse to your desired consistency. If you prefer a smoother consistency, add more almond milk. If you prefer a chunkier version, omit the processing step and simply mix everything together in a bowl... see note below.
2. If using fresh salmon, put the salmon in a small frying pan over medium heat and pour over the almond milk. Bring to a boil, then reduce the heat to low and simmer, covered, for 7 minutes or until the salmon is just cooked.
3. Place the salmon, with the almond milk it was cooked in, and the cooked vegetables in a food processor and pulse to your desired consistency. If you prefer a smoother consistency, add more almond milk. If you prefer a chunkier version, omit the processing step and simply mix everything together in a bowl... see note below.
4. Serve with a grind of black pepper - it just adds to the taste!
Note:
A chunkier version is good, but see for yourself which you'd prefer!
Tip:
* Needs to be tender - so do check
All the best Jan
21 comments:
Hello, looks and sounds delicious. Except for maybe the turnip. Happy Monday, have a great day and new week ahead!
Hi Jan♥ This looks wonderful ♥
It's almost impossible to find knowledgeable people about this topic, but you sound like you know what you’re talk?ng about!Thanks
You are welcome to my blog:
How to successfully lose weight
This sounds wonderful, I must try it, thanks!
Sounds like a delicious recipe!
It looks really comforting being served in a bowl, it's like the soup in a mug concept.
We eat dinner out of a bowl a LOT. I call them rice bowls. Whole grain rice, sauteed vegetables, spices and whatever meat was leftover from the night before.
Sounds like a delicious and easy meal.
Thank you, thank you for this recipe!!!!! Big Hugs!
I used to eat this way..put my meal in a little bowl or if it's a soup, put in a big mug. I like doing it sometimes when I am alone and I just want to feel comfy while watching tv..heheh. Thanks for sharing another healthy tip. I hope to try this one. I love salmon and broc!,)
turnip with salmon? This looks delicious.
I am a bowl eater often. This recipe does sound tasty. Thank you.
Thanks so much for all your thoughts and comments:
This salmon dish with broccoli is low in carbs and by using either Turnip or Swede ... which is sometimes known as Rutabaga or Neeps keeps the choice of vegetables all Low Carb.
Readers may find this article interesting
http://thelowcarbdiabetic.blogspot.co.uk/2016/05/turnips-swede-rutabaga-neeps-low-carb.html
All the best Jan
Is the almond milk for taste or tenderizing?
We've had the last of our summer squash. Had an end of the garden stir fry last night, seasoned with low sodium soy and fresh pepper from the garden, mmmm. When I cook the green tomatoes the garden will be through for this year. We've had a killing frost.
Oh, I wish we could get fresh salmon.
Have a blessed week.
Looks healthy and fresh!
With salmon and broccoli you can't go wrong. :)
Thank you for another great recipe!
Margaret-whiteangel said -
"Love Salmon."
Please see my comment/conversation here: https://thelowcarbdiabetic.blogspot.co.uk/2016/11/statin-drug-drug-interactions-in-cv.html
All the best Jan
Hello Gail
You asked "Is the almond milk for taste or tenderizing?"
Almond milk is used here as a dairy free option to poach the salmon so it will tenderise and add a slight taste. This recipe could be adapted to using full cream milk if preferred.
You have done well with all your garden vegetables - you can't beat home grown!
Enjoy your week
All the best Jan
I was looking for some at least frozen wild caught salmon today. None to be found.
Hi Jan - I don't know how else to reach you so I thought I'd write you here. My blog is closed for a little bit because of some spam-like stuff. Though the blog will read, invite only, that's a lie. It's really just closed for a wee bit. Blogger didn't have a, CLOSED FOR A WEE BIT, sign.
Anyway, if you click my profile web address, that will take you to where I am now, on G+. But I'll be back to regular blogging soon too.
Happy Eating!
Hello Ivy, many thanks for taking the time to post this here and letting me know what's going on.
I have replied to you privately by email - hope your received it ok.
... happy eating indeed, and I like your Christmas hat!
Take care
All the best Jan
Post a Comment