You’ve likely never heard of succotash before, but once you try it, you won’t be able to get enough. This salmon recipe offers you sugar and spice, and everything nice — all the nutrients you need after a gym session!
Although dieting and working out may be a good combination — you should never skip your post-workout meal. You need nutrients to help your muscles recover from the energy and glycogen they lost.
Salmon contains nutrients that reduce muscle inflammation after a workout. Plus, salmon is full of protein which your body needs to make new cells and rebuild stronger muscles. Sweet potatoes will provide a healthy dose of carbs, which, in conjunction with protein, is the perfect after workout combo.
This recipe follows The Thermo Diet, which is a lifestyle choice that will invigorate your metabolism, reset your cortisol levels, reduce inflammation and help you be your best self! Learn more about The Thermo Diet here.
Chili-Rubbed Salmon with Sweet Potato Succotash
- For sauce:
- 2 tsp olive oil
- 1 yellow onion medium, chopped
- 2 jalapenos chopped fine, seed them if you don't want them spicy
- 3 garlic cloves minced
- 3 tbsp chili powder
- 2 tsp cumin
- 1 stevia packet or 1 tbsp sugar
- 28 oz can of crushed tomatoes
- 1/2 cup water
- For fish:
- 6 oz 2 pieces of salmon filets
- 6 oz sweet potatoes peeled and diced into small pieces
- 1/2 cup red peppers chopped
- 1/2 cup carrots peeled and chopped
- 3/4 cup yellow onion chopped
- 2 tsp coconut oil
- 2 tsp brown sugar
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp salt
- To cook the sauce, heat 1 tsp. of olive oil in a large saucepan over medium heat. Add chopped onion and jalapeno and cook for about 8-10 minutes to soften.
- Then add garlic, chili powder, cumin and stevia and stir well to combine. Cook for about a minute or so until fragrant.
- Pour in tomato sauce and water and stir to combine. Bring the sauce to a simmer then turn heat down to LOW and cook sauce for about 5 minutes until thickened.
- Season sauce well with salt and pepper to taste.
- Add sweet potatoes and carrots to the sauce and heat on a simmer until cooked (about 20 minutes). Add peppers, then stir to combine. Season with more salt and pepper to taste.
- Start to preheat grill to medium heat.
- To make the seasoning rub, combine brown sugar, chili powder, cumin, paprika, salt and black pepper in a small bowl and mix together. Set aside.
- Rinse salmon and pat dry. Brush salmon with coconut oil, then sprinkle seasoning rub generously on both salmon llets.
- Cook for 6-8 minutes on each side and serve on a bed of the sweet potato and red chile sauce.