glutenfrei

Asian wild salmon on rice and pak choi

This Asian wild salmon on rice and pak choi is gently cooked in parchment paper, preserving its full flavor. You absolutely must try it!

This recipe is   

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

Preparation time   

40 minutes  

Ingredients for 3-4 people  

  • 500g Pak Choi  
  • ½ bunch of coriander  
  • 1 spring onion (1) , for a low-fructose version use only the green part
  • 4 pieces of wild salmon fillet (approx. 125 g each)  
  • 200g basmati rice  
  • 4 tbsp sesame oil (1)  

Wild salmon with oak chorizo preparation  

  • Cook basmati rice according to package instructions.  
  • Preheat oven to 200°C (top/bottom heat).  
  • Wash the pak choi and cut it into large pieces.  
  • Wash the coriander and remove the stems.  
  • Wash and trim the spring onion. Leave whole or slice into rings, as desired.  
  • Tie the baking paper together at both ends.  
  • Fill with pak choi, coriander, rice and then wild salmon fillet.  
  • Add spring onion and cover with sesame oil, salt, HistaFood organic Asian sauce and acerola juice.  
  • Sprinkle pine nuts on top and bake in a preheated oven for about 15-20 minutes.  
  • Remove from the oven and serve immediately.  

Our HistaFood tip  

If you would like to serve a sauce with this, our HistaFood organic vegetable sauce goes perfectly with it. 

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.

Recently viewed