Chili-Rubbed Salmon With Sweet Potato Succotash
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
An exciting and spicy salmon dish to enjoy after working out.
- 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.
Nutrition Facts & Notes
- Total Calories: 292kcal
- Carbohydrates: 46g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 4g
- Sugar: 16g
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Servings: 2
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.