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Roast Pink Salmon in Kale & Coconut Curry Ready Meal

Homemade
Oven Safe Container, 700-800g, Frozen
 
฿399 per Frozen Meal (ex VAT)

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There are more ways of eating kale than having it raw - one of those ways is by blending it into a silky puree and folding it into a creamy, Indian inspired coconut curry. To add a big dose of protein and healthy Omega-3 fats, we serve ours with roasted wild-caught pink salmon over a bed of carrot & cauliflower rice. We’ve also plated it up with some lush-green braised spinach and buttery roasted Japanese pumpkin to complement the freshness of the dish, creating a hearty and nourishing comfort meal, perfect for any weekday or night. Heating instructions For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking. Oven (recommended): Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 5-10 minutes, half the time for protein. Microwave: Transfer to a microwave-proof dish and place in microwave on high for 2-3 minutes, stirring halfway through. Ingredients: Wild Alaskan Pink Salmon fillet, onion, garlic, green chili, ginger, masala spice, organic coconut milk, organic blue scotch kale, sea salt, black pepper, tomato paste, spinach, Japanese pumpkin, carrot, cauliflower, almonds, lemon.

Nutrition+
Per Jumbo
Calories977
Total Fat48 g
Total Protein78 g
Total Carbohydrates75 g
Total Fiber21 g