Wild Salmon Veggie Bowl

Foods that cause inflammation – such as cow’s milk, soy, gluten, sugar and processed foods – can cause a flair-up for those who have eczema. While your Naturopathic Physician helps you figure out the underlying cause of the condition, eating ant-inflammatory foods may help lessen or reduce symptoms.

In this recipe, succulent salmon is flaked over a bed of healthy vegetables, making a delicious, protein-packed salad that’s rich in anti-inflammatory omega-3 fatty acids.

Enjoy!

 

Ingredients:

2 carrots

1 large zucchini

2 cooked beets, diced

2 tbsp balsamic vinegar

⅓ small pack dill, chopped

1 small red onion, finely chopped

280g poached wild salmon

2 tbsp capers inn vinegar, rinsed

 

Directions:

  1. Shred the carrots and zucchini into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
  2. Stir the beets, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Reference:

https://www.bbcgoodfood.com/recipes/wild-salmon-veggie-bowl

 

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