FOOD & SUPPS
THE HIIT KITCHEN
69 0
43g Kcal
Pr
77g C otein
a
20g rbs
Fats
Maple &
Pecan Salmon
Ingredients:
120g whole wheat pasta
90g salmon
120g broccoli
45g cherry tomatoes
60g kale
30g spinach
2g maple syrup
10g feta cheese
3g chopped pecan nuts
58
FLEX | MARCH 2018
Directions:
1. To make the kale sauce,
bring a pan of salted water to the
boil and add half of the broccoli
and kale. Place a lid on top and
cook for 5 minutes. Remove
lid and add spinach. Cook for a
further 20 seconds and drain,
being sure to keep the water. Place
kale, broccoli and spinach in a
blender and add around 200 ml of
the cooking water. Puree to a thick
consistency adding more water if
necessary.
2. Cook the wholemeal pasta
according to package instructions
and mix with the kale sauce.
Sprinkle with crumbled feta and
halved cherry tomatoes.
3. Heat oven to 200c. Brush the
salmon with maple syrup and
sprinkle with chopped pecan nuts,
place on a baking tray and bake for
around 10 minutes depending on
the thickness of the fish.
4. Bring a pan of seasoned water
to the boil and add the broccoli,
cook for 2 minutes before adding
the kale. Cook for a further
1 minute before draining.