Recipes for athletes: Salmon with curry, vegetables and cilantro pesto

I have heard that if I eat a lot of proteins I will have a lot of muscle. Is that right?

It is often believed that the more proteins consumed, the more muscle we will have. However, the only recommendation to be in top form is to eat well!

Aitziber Aizpuru. Dietician and nutritionist
Aitziber Aizpuru. Dietician and nutritionist

Salmon with curry, vegetables and cilantro pesto

INGREDIENTS:
  • 170 g of salmon
  • 10 g curry
  • 15 g ginger
  • 40 g orange juice
  • 1 potato
  • 100 g celeriac
  • 3 beans
  • 3 green asparagus spears
  • 50 g coriander
  • 150 ml olive oil
  • 30 g peeled walnuts
  • 60 g Idiazabal cheese
Preparation:

To start, peel and dice the potatoes. Package them together with salt, pepper and a little oil and cook them in the SmartVide at 85 degrees for 30 minutes.

Next, cut the celeriac, asparagus and beans and cook them at 85 degrees for 10 minutes. Meanwhile, make the pesto by crushing the cilantro, the oil, the walnuts and the Idiazabal cheese and mix it until it is homogeneous.

Season the salmon and pack it with the ginger, the curry and the juice. Cook the mixture in the SmartVide for 14 minutes at 65ºC.

Sauté the vegetables over a high heat and place them on the plate. Then put the salmon on top of the vegetables and to finish, spoon some pesto on top of the fish.

Aitziber Aizpuru COMMENT:

It is often believed that the more proteins consumed, the more muscle we will have. However, the only recommendation to be in top form is to eat well!

Today in the Western world, protein consumption is higher than recommended. If the main meals include servings of meat, fish or eggs, this is sufficient to obtain the 2 grams of proteins per kilo of weight that is recommended. It is therefore very important to control protein portions so that they are not exaggerated. Accompany them with vegetables and carbohydrates in the right proportions to achieve a balanced meal.

Chef’s COMMENT:

The vacuum cooking method obtains the desired texture and more enhanced flavours.