Asian salad with wild salmon

A small Asian highlight on the low-histamine diet:
Crisp salad, fried wild salmon, spicy "soy-style" sauce with Asian herbs.

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

10 minutes

Ingredients for 2 servings

• 1/2 iceberg lettuce
• 1 pointed pepper
• 1/4 cucumber
• 1 spring onion (1)
• 4 tbsp HistaFood Organic Asian Sauce
• 2 wild salmon (frozen)
• 1 tbsp sesame seeds (1)
• Fresh coriander
• Fresh Thai basil
• coconut oil
• olive oil
• Salt

preparation

• Chop the lettuce, bell pepper and cucumber into small pieces and arrange them on a plate.
• Remove the wild salmon from the freezer, rinse briefly with cold water, pat dry and then fry in a pan with coconut oil.
• Then add some organic Asian sauce and the sesame seeds (1). Arrange everything on a plate, and season with olive oil, salt, and Asian herbs.

Our HistaFood tip

Instead of salmon, you can also use feta (1) or, as a vegan alternative, zucchini.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.