“Deliciously Indulgent Nordic Cured Salmon Lunch Bowls for Paleo Diet Enthusiasts”

Allergens

Fish (salmon)

Ingredients

• 1 lb fresh salmon fillet
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup baby arugula
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh dill, chopped
• 1/4 cup capers
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Begin by preparing the salmon for curing. Combine the salt, sugar, dill, and spices in a shallow dish, then press the mixture onto both sides of the salmon fillet. Wrap the fillet in plastic wrap and refrigerate for 2 hours to cure. Meanwhile, prepare the lemon olive oil dressing by whisking together the lemon juice, olive oil, salt, and pepper in a small bowl. Set aside. Once the salmon has finished curing, remove from the refrigerator and rinse off the curing mixture. Pat dry with paper towels. Slice into 6 equal portions. Assemble the lunch bowls by dividing the cooked quinoa among six serving bowls. Top each bowl with sliced salmon, cherry tomatoes, arugula, red onion, and capers. Drizzle with the lemon olive oil dressing and garnish with additional dill.

Chef’s Insight

To enhance the flavor profile of this dish, consider using organic or locally sourced ingredients when possible.

Notes

This dish can be easily prepared ahead of time and assembled just before serving.