This bowl is perfect for a weeknight dinner as it takes 30 minutes or less to prepare. It is extremely nutrient dense and easy on the digestive system.
Salmon is packed with omega 3 fatty acids, which contain anti inflammatory properties.
Peppers are a great source of vitamin C, which is supportive for our immune system and adrenal glands. When going through periods of stress, vitamin C is often the first nutrient to get depleted.
The sauce contains tons of ginger, which is very easy on the tummy. Ginger helps to stimulate and improve weak digestion. As well as, reduce intestinal inflammation.
Coconut contains a natural fatty acid called caprylic acid, which is extremely beneficial for interfering with the growing and duplicating processes of candida. I incorporate coconut into as many meals as possible when I am stressed because I know I am the most susceptible to my candida levels increasing.
This recipe is very similar to a lot of the meals I would eat on the candida cleanse. So I will provide substitutions throughout the recipe which will indicate how to make the dish candida friendly.
Coconut Lime Salmon Bowl
Serves: 2 - 3
Total time: 30 minutes
1 can coconut milk
1 tbsp garlic, minced
2 tsp coconut oil
2 tbsp olive oil
2 tsp fresh ginger, minced
¼ white onion, diced
1 zucchini, chopped
2 pepper, thinly sliced
3 heads baby bok choy, ends chopped off
1 tbsp fish sauce (omit to make candida friendly)
1 tbsp lime juice
1 - 2 tbsp coconut sugar (omit to make candida friendly)
1 tbsp coconut aminos (add more if omitting coconut sugar)
½ tsp coriander
½ tsp garlic powder
½ tsp onion powder
Sea salt and pepper, to taste
Several shakes of chili flakes
8 ounce salmon fillet
1 box thick vermicelli noodles *see note
Optional toppings: cilantro, green onion, sesame seeds
In a medium sized pot bring water to a boil. Add a pinch of sea salt and the box of vermicelli noodles to the pot. Turn the heat down to medium low and allow to cook for 7 minutes or until whatever time the package indicates.
Once the noodles are done, transfer to a colander and drain excess water. But, reserve ½ cup of the water for later. Rinse the noodles thoroughly in cold water. Set aside.
In a small saucepan, add coconut oil and white onion, allow to cook for 2 minutes. Then add in the garlic, ginger, and coconut sugar. Allow to cook for about 3 minutes, stirring frequently.
Then add in the coconut milk, coconut aminos, lime juice, coriander, fish sauce, sea salt, pepper, and chili flakes (if you like spice!). Bring the mixture to a boil, then to a simmer. Stir occasionally.
In the meantime, heat up a large pan on medium high heat. Generously drizzle olive oil onto the salmon. Then add sea salt, pepper, onion powder, and garlic powder. Rub the spice in with your hands. Once the pan is hot enough, transfer the salmon skin side down onto the pan.
Allow to cook for 4 - 5 minutes or until a nice sear has appeared. As that side is cooking, add a little bit more olive oil, sea salt, and pepper onto the skin. Then flip the salmon and allow the salmon to cook for another 4 - 5 minutes or until the skin is nice and crispy. Then remove from the pan, transfer to a cutting board, then cut into desired size pieces.
Add the chopped veggies to the same pan that the salmon was on. Season with sea salt and pepper. Allow to cook for 7 minutes or until desired tenderness has been reached.
To serve, add the desired amount of vermicelli noodles to a bowl. Add a tiny bit of the reserved water (this helps to prevent the noodles from sticking). Then add the veggies, salmon, and sauce. Top with cilantro, green onion, and sesame seeds, if desired.
If you are opting to make this dish candida cleanse friendly, I would recommend substituting the rice noodles for zucchini noodles instead. Konjac noodles or rice noodles are typically added back into the diet post cleanse, when the emphasis is on rebuilding healthy gut bacteria.
Did you make this recipe?
I would love to see how it turned out!
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