Ingredients:
Wild salmon, 150 g
Millet / barley / spelt, 55 g 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.
Greek yogurt, 1 heaped tbsp.
Juice of 1/2 lemon
Ghee butter OR coconut oil, 1 tbsp.
Horseradish cream, 1 tsp.
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.
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