Ingredients:
- 1 green chili pepper , cut into strips (for especially spicy peppers , take out the seeds for a lighter spice)
Directions:
- On High heat, sauté the bell pepper in the canola oil until semi-soft. Add the tomato, and sauté for another 3 minutes.
- Add the salt, pepper, and turmeric to the vegetables, and stir.
- Coat the pieces of Salmon with the spices by placing each piece in the pan, flipping them, and leave them on top of the vegetables.
- Lower the heat to medium, add enough water to cover the vegetables and salmon half way (about 1/2 cup).
- Place the parsley on top of the salmon, and add the garlic and chilli peppers to the water.
- Cover half way, and cook for 30 minutes or until the water lowers and becomes more of a sauce, and the fish turns a light pink.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.62 Kcal (2691 kJ) | ||
| Calories from fat | 183.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.37g | 31% | |
|---|---|---|---|
| Cholesterol | 219.42mg | 73% | |
| Sodium | 945.7mg | 39% | |
| Potassium | 1916.84mg | 41% | |
| Total Carbs | 5.8g | 2% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 101.08g | 202% | |
| Vitamin C | 65.9mg | 110% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.3mg | 74% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.2 Kcal (461 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 31% | |
|---|---|---|---|
| Cholesterol | 37.63mg | 73% | |
| Sodium | 162.18mg | 39% | |
| Potassium | 328.72mg | 41% | |
| Total Carbs | 0.99g | 2% | |
| Sugars | 0.39g | 9% | |
| Dietary Fiber | 0.21g | 5% | |
| Protein | 17.33g | 202% | |
| Vitamin C | 11.3mg | 110% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.3mg | 74% | |
| Calcium | 10.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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