Fruity fennel salad with wild salmon

This fruity, fresh, and low-histamine version of fennel salad is probably something you've never had before. Which is a shame, because it surprises with a finely tuned balance of savory and sweet – and goes perfectly with wild salmon.

This recipe is

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

Preparation time

10 minutes

Ingredients for 2 servings

• 2 wild salmon (frozen)
• 1 fennel
• 1/2 persimmon
• 1 onion (1)
• 1/2 pomegranate
• 6 tbsp apple-mango juice (1)
• olive oil
• Olive oil
• HistaFood Organic Herb Salt
• cress

preparation

• Remove the wild salmon from the freezer, rinse briefly with water, pat dry and then fry in a pan with olive oil.
• Meanwhile, finely chop the fennel, onion (1) and persimmon, deseed the pomegranate and mix everything together with some organic herb salt , olive oil and apple-mango juice.
• Arrange everything on a plate and garnish with cress.

Our HistaFood tip

Instead of persimmon and pomegranate, you can also use, for example, apple and grapes.

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.