We promised you some nutritious and delicious gut healthy salad recipes for the warmer months and here is number 2.
It’s another easy recipe that includes anti-inflammatory omega-3 fats from oily fish with vegetables to supply lots of fibre (particularly fennel – another vegetable you may not have tried before), bitter leaves to support gallbladder and liver function and herbs for added benefits.
Marinated Salmon with Fennel and Mango
Adapted from The Gut Health Diet Plan by Christine Bailey
2 boneless salmon fillets with skin
1 tsp coconut oil
1-2 handfuls of rocket leaves
½ cos lettuce, chopped
½ red onion, chopped
½ mango, peeled and diced
½ avocado, peeled and sliced
½ fennel bulb, cored and thinly sliced
½ red chilli, deseeded and chopped
Handful fresh coriander, chopped
Handful fresh mint, chopped
Juice of 3 limes
1 garlic clove, crushed
1 tbsp fish sauce
Ground black pepper
- Mix the lime juice, garlic, fish sauce, salt and pepper in a bowl and pour half of it over the salmon fillets, leaving to marinade for 30-60 minutes.
- Heat the coconut oil in a large frying pan on a medium heat and add the salmon and marinade. Cook for a few minutes on each side until cooked through and leave to cool.
- Put the rocket and lettuce on two plates, add the onion, mango, avocado, fennel and chilli. Place the salmon on top, either whole or flaked into large pieces.
- Scatter the coriander and mint on top and serve with the remaining dressing.
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