Salmon with Herbs, Cucumber Pickle and Egg

Salmon, dill, eggs, and cucumber are fundamentals of the Scandinavian kitchen, and for good reason; not only do they provide superior nutrition, but their flavors can be combined in infinite ways.
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Details
  • Serves 1
  • 7 Ingredients
  • 10 Minutes Prep
  • 50 Minutes Cook
  • Medium
Nutrition
  • Energy 2100kJ
  • Protein 36.0g
  • Fat (total) 21.0g
  • - Saturated fat 6.0g
  • Carbohydrate (total) 33.0g
  • Fibre 8.0g
  • Sodium 226mg

Ingredients

Salt

1⁄3 cup rye berries or pearl barley

4 ounces salmon fillet

Mixed dried or fresh herbs, such as chives, dill, and parsley leaves

¼ seedless (English) cucumber, coarsely chopped

½  cup apple cider vinegar

Leaves from 4 sprigs fresh parsley

1 large egg, hard-boiled and halved

Method

  1. Bring a medium saucepan of salted water to a boil over high heat. Add the rye and reduce the heat to medium. Cook the rye until it is tender, 20 to 30 minutes. Drain in a sieve, rinse under cold running water, and let cool.
  2. Meanwhile, fill a skillet halfway with water and bring to the boil over medium heat. Add the salmon and place the herbs on top. Reduce the heat to low. Cover and simmer for 5 to 7 minutes, until the salmon is rosy pink when flaked in the center. Using a slotted spatula, transfer to paper towels to drain.
  3. While the salmon is cooking, bring the vinegar to a boil in a small saucepan. Put the cucumber in a small bowl, sprinkle with salt, and pour in the hot vinegar. Set aside for 5 minutes, then drain. Mix with the drained rye and parsley in a medium bowl.
  4. Place the salmon on a dinner plate, top with the cucumber mixture, and serve with the egg alongside.

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Provider Acknowledgement

Reprinted from The Nordic Way: Discover The World’s Most Perfect Carb-to-Protein Ratio for Preventing Weight Gain or Regain, and Lowering Your Risk of Disease by arrangement Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Arne Astrup, Jennie Brand-Miller and Christian Bitz.

 

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