Buddha bowl with wild salmon

This low-histamine Buddha bowl with wild salmon offers the perfect combination of crisp, fresh salad, spring onion, carrot, and fennel – and warm, tender wild salmon and egg. It's finished with a dressing of acerola juice and olive oil, and sprinkled with toasted sesame and fennel seeds.

This recipe is

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

Preparation time

15 minutes

Ingredients for 2 servings

• 100 g lamb's lettuce
• 1 piece of wild salmon (frozen)
• 1/2 fennel
• 1 carrot
• 2 eggs (1)
• 1 spring onion (1)
• 3 tablespoons acerola juice
• Olive oil
• 6 tablespoons olive oil
• 1/2 tsp fennel seeds
• 1 tsp sesame seeds (1)
• HistaFood Organic Herb Salt
  

preparation

• Fry the salmon in a pan with a little olive oil and season with fennel seeds, sesame seeds (1) and organic herb salt .
• In parallel (depending on tolerance), boil the eggs (1) for about 7 minutes.
• Wash and arrange the lamb's lettuce, wash and chop the fennel, spring onion (1) and carrot.
• For the dressing, mix olive oil, acerola juice and organic herb salt .
• Cool the egg, peel it and cut it in half.
• Arrange everything on a plate and garnish with a little sesame (1).

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.