Satay Salmon stir fry (High Fibre)

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Makes 12 serves, 5-6 grams of fibre per serve

  • 600 grams of skinless salmon cut into cubes
  • 150 grams red capsicum roughly chopped
  • 150 grams green beans roughly chopped
  • 1 tablespoon of coconut oil
  • 80 grams peanuts - toasted
  • 300 mls of coconut milk
  • 2 tablespoons of crunchy peanut butter
  • 2 teaspoons of Catsup Manis (Ketjap manis)
  • 2 tablespoons of coconut syrup
  • 1 brown onion peeled and finely chopped
  • 1 clove of garlic peeled and finely chopped
  • ½ tablespoon of coconut oil
  • 190 grams of cooked brown rice
  • 90 grams of cooked wild rice
Top with
  • Toasted peanuts
  • ½ cup Coriander finely chopped
  1. Heat a pan add ½ teaspoon coconut oil
  2. Cook chopped red pepper and green beans for 2-3 three minutes - set aside
  3. Heat a pan add another ½ teaspoon of coconut oil and cook salmon cubes until golden on each side (as you prefer) or 2-3 minutes and set aside
  4. Heat a pan add teaspoon of coconut oil add the onion and garlic and cook until the onion is soft and transparent
  5. Add Katsep Manis and sugar stir through then add the peanut butter mix through until the peanut butter is soft, add coconut milk stirring regularly
  6. Add back in the red pepper, green beans and just before serving the salmon cubes, coat the salmon with the satay sauce
  7. Mix the wild and brown rice together and separate into four portions and top with the satay, vegetable salmon stir fry
  8. Decorate with coriander