This recipe is so simple it feels like cheating. Serve this to a friend and they’ll think some serious Gordon Ramsay-level chef skill has been going down in the kitchen. But the real secret to this recipe is its pure simplicity – a perfect dish if you’re in a hurry but don’t want to compromise on flavour!

High in protein but low in carbs, it’s ideal for a non-training day – but if you’re eating this after pole training, just add some quinoa for some extra protein and carbs. 🙂

I always make more than I need of the lovely sweet, ginger sauce so I can chuck it on some couscous and crayfish for a packed lunch.

Serves: 1

Prep time: 5 mins (if that!)

Cooking time: 15 mins

INGREDIENTS:

  • Salmon fillet
  • Tenderstem broccoli
  • Asparagus
  • 120g cooked crayfish tails
  • Optional: Quinoa (if you want to add some carbs and extra protein on a training day)

For the sauce:

  • 1 x lime
  • 1 tsp honey
  • 2 tbsp olive oil
  • About 1.5″ of fresh ginger root, grated
  • Pinch of salt and pinch of black pepper

METHOD:

  1. Heat a little olive oil in a frying pan and cook the salmon until it is almost cooked through (about 12 mins should do it). Whilst the salmon is cooking, make your sauce by combining all the sauce ingredients in a bowl and whisking with a fork.
  2. Add the broccoli and asparagus to the pan and continue to cook everything until the salmon is ready (about 5 mins should be plenty).
  3. Put your salmon and veg onto your plate and quickly add the sauce and crayfish to the pan. Turn the heat up and when it starts to bubble and the crayfish are warm (should only take a minute or two), chuck the crayfish and sauce on top of your fish and veg.
  4. Enjoy!

nutrition for pole dancers

All my customised online strength coaching programmes come with personalised nutritional guidance and support to help you reach your poles both on and off the pole. Is it time you started eating for pole?

online pole fitness