What you're putting in your body
Best brushed first with garlic-infused olive oil before tossing on the grill (yummmm…), this fish produces oils that are Essential Fatty Acids – something our own bodies don’t produce. EFAs contribute to the repair of joints and overworked muscles, and are also found in Avocados – yet another key ingredient in this recipe.
GARLIC-INFUSED OLIVE OIL
Olive oils are rich in fatty acids and antioxidants, said to help fight heart diseases, stave off obesity, and protect us from cancer. The virgin varieties are believed to offer the greatest health benefits in the Olive Oil world, because they retain most of the nutrients from olive oil.
Garlic, meanwhile, makes everything taste divine but it is also rich in Vitamins C and B6 – your friends in the regulation of your blood metabolism and the function of your nervous system. It’s also chock full of minerals that regulate your immune system and brain function.
They say you’d survive if you were stranded on an island full of avocados, because it is “the perfect fruit”. It has over 25 nutrients (!!!), ticks off all food groups, and boasts a very long list of benefits for your skin, hair and health. It’s rich in folate, which is necessary for cell development especially if you’re still growing longer. It boosts OTHER vegetables so they work better for your body too. I mean, this little dude has got some serious multi-tasking chops!
Rich in Vitamins A, C and K, these babies have plenty of antioxidants which help our bodies chuck out toxic by-products circulating in our blood. (These bad boys are officially called – I kid you not – “free radicals”.) Intense training increases the abundance of free radicals in the body, so plenty of antioxidants will protect you from feeling too sore AND ward off illnesses.
High in vitamins and minerals, asparagus help in the production of blood cells and are fat-free while providing fibre. One serve of asparagus provides a quarter of our daily Vitamin C needs! And Vitamin C helps us to absorb adequate iron in our diet, which in turn helps our red blood cells carry enough oxygen to the brain and lungs – a big deal when you’re dancing hard.
Ingredients and Instructions
- 2 asparagus bunches. Snap the woody bottom part of the spears off
- 4 x 140g of salmon (Cook at just colder than room temperature – you want to ensure that your salmon gets cooked through to the centre!)
- 2 fresh tomatoes, seeds removed, diced
- 1 avocado, firm but not too young. Take out the pit, spoon out from skin, dice avocado
- Garlic-infused olive oil to brush on salmon
Preheat a barbecue grill and flat plate on medium-high. Brush the salmon with the oil. Season both sides of the salmon with a little salt and pepper.
Reduce heat to medium. Cook the salmon on the grill for 4 minutes each side or until the fish flakes when tested with a fork. Transfer to a plate.
Meanwhile, cook asparagus on flat plate, turning, for 2-3 minutes or until bright green and tender crisp. Transfer to a plate.
Combine the avocado and tomato in a bowl. Season with a little salt and pepper. Divide the asparagus among serving plates. Top with the salmon and the avocado salsa.