Ingredients:
Wild salmon, 150 g
Millet / barley / spelt, 55 g (millet is naturally gluten-free)
OR wholegrain / gluten-free bread, 2 slices
Fennel bulb, 1/2, outer layer removed, finely shredded
Green apple, 1/2, thinly sliced
Pickled onions, 2 tbsp. OR see the recipe below
Dill, chopped, 3 tbsp.
(Lactose-free) yogurt OR plant-based yogurt, 1 heaped tbsp.
Juice of 1/2 lemon
Coconut oil, 1 tbsp.
Horseradish cream, 1 tsp. (typically contains dairy)
Instructions:
Toss together the fennel, apple, dill and pickled onions. Whisk together the pickling liquid (1-2 tbsp.), yogurt, lemon juice, and the horseradish cream to make a dressing, the toss through the slaw.
Bake, steam or fry the fish using coconut oil.
Heat the oil in a frying pan over high heat. Season the salmon with salt and pepper and cook, skin-side down, for 4 minutes until the skin is crisp. Turn and cook for a further 2 minutes until golden.
Pickled onion:
Red onion, 1/2-1/4, finely chopped
Honey, 1 tsp.
Red wine vinegar, 1.5 tbsp.
To make the pickled onion, whisk together the vinegar, honey and a pinch of salt in a small bowl, then add the onion, making sure that it is fully submerged in the liquid. Set aside for at least an hour until softened, reserving the pickling liquid.
Bon appétit! ❤️
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