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.
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.
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
- Shred the carrots and zucchini into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
- 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.