I serve this meal for weekend brunch since dill and the caraway are so very refreshing and uplifting – it\’s only how I have to feel on virtually any Sunday. Overflowing with healthy fats and fresh ingredients, this dish will leave you feeling satisfied and nourished and able to embrace your occasional athlete. Click here for PDF version.?
INGREDIENTS
-
1?4 cup apple cider vinegar
-
1 tablespoon caraway seeds
-
1 tablespoon yellow mustard seeds
-
3/4 teaspoon sea salt
-
1/4 teaspoon, which includes a pinch freshly ground black pepper
-
2 large seedless cucumbers, thinly sliced
-
4 (6-ounce) boneless, skin-on wild salmon fillets
-
5 1?2 ounces baby arugula
-
1 Belgian endive, thinly sliced
-
1?2 cup chopped fresh dill, and many more for garnish
-
1 tablespoon almond oil or extra-virgin olive oil
-
grated zest and juice of 1 lemon
Step 1
Combine the vinegar, caraway seeds, mustard seeds, 1?2 teaspoon salt along with a pinch of pepper in a large bowl. Add some cucumbers and stir to coat. Let stand, stirring occasionally, although you prepare the salmon.
Step 2
Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of one\’s salmon fillets with 1?4 teaspoon each of the salt and pepper. Squeeze fillets, skin-side up, inside pan and cook before flesh releases easily out of the bottom, about A few minutes. Turn and cook salmon is opaque throughout, about 4 more minutes.
Step 3
While the salmon cooks, chuck the ball arugula, endive, dill and oil considering the cucumber mixture.
Step 4
Divide the salad among four plates. Top each which includes a salmon fillet and garnish together with the lemon zest, fresh lemon juice and dill. Serve immediately.
Nutritional analysis per serving
Calories: 339 ? Fat: 16 g ? Unhealthy fat: 2 g ? Cholesterol: 94 mg ? Fiber: 3 g ? Protein: 37 g ? Carbohydrates: 13 g ? Sodium: 525 mg
