Healthy savoury oatmeal bowl with seared salmon. Make the oats extra creamy and delicious by adding a few tablespoons of all-natural cashew butter!
Hello peeps! How has your weekend been? Mine was fantastic, got some work done, spent a lovely night with my girlfriends on Saturday and smashed an awesome workout this morning.
Sorry I have been a bit MIA recently and haven’t posted new recipes for a while, but being in Shanghai for a few weeks, between my crazy work schedule, meeting up with friends and well, allocating some time to sleep and eat, I haven’t had much free time.
However, the other day I got around and made a super simple post-workout meal for myself. Just my beloved high-fibre oatmeal served with a filet of seared salmon. This time, however, I changed a bit my standard oat recipe making it extra creamy by adding a few tablespoons of Relicious all natural cashew butter.
Here is the recipe, if you want to give it a try and don’t forget my discount code (expatcucina10) to get 10% off your order with Realicious!
Ingredients (serves 2):
- 50 g rolled oats
- 50 g wheat bran
- 2 tbsp ground flaxseeds
- 1 tsp chia seeds
- 2 tbsp all natural cashew butter
- 2 fillets of wild salmon (200 g each)
- Himalayan salt and ground black pepper
- Mixed sprouts
- Water as needed
In a saucepan place the oats, wheat bran, ground flax and chia seeds.
Cover with water, bring to a simmer and cook on low for about 15 min, or until nice and creamy
Stir in a few tablespoons of cashew butter until everything is nice and combined.
Heat up a skillet, add the salmon fillets, season with salt and pepper and cook for 3 min, flip on the other side and cook for 2-3 more minutes.
Divide the oatmeal between 2 plates, add one salmon fillet per serving and decorate with some mixed sprouts.
Serve it up and enjoy!