Asian salad with wild salmon

Simply delicious: Crispy strips of carrot and cucumber with tender wild salmon.

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free
• low-carb
• AIP-compliant
• basic

Preparation time

15 minutes

Ingredients for 2 servings

• 2 pieces of wild salmon (frozen)
• 4-6 carrots
• 1 cucumber
• 1 spring onion (1)
• 2 handfuls of Thai basil
• 1 stalk of lemongrass
• 1 thumb-sized piece of ginger (1)
• Rock salt
• Olive oil
• olive oil
• Sesame (1)

preparation

• Cut the (frozen) salmon into cubes and fry in a pan with a little oil.
• Finally, add some sesame seeds (1) and salt and turn the salmon in it.
• Meanwhile, finely chop the ginger (1) and the lemongrass and simmer in about 150ml of water over low heat for 10 minutes.
• Chop the carrots and cucumber into small pieces using a spiralizer.
• Arrange everything on a plate, strain the ginger-lemongrass broth and pour it over the salad. Then garnish with spring onion (1), olive oil, salt and Thai basil.

Our HistaFood tip

Alternatively, you can use green salad and add herbs such as Thai coriander or a dash of organic Asian sauce .

Prepared with

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