I grew up on fermented foods with my family in Slovakia, no one shared the health benefits then but, our gut felt always very nourished. Only recently, I started paying more attention about fermented foods and, I have my favorites like Sauerkraut.
Fermented foods are rich in beneficial probiotics and have been linked to a range of health benefits – from better digestion to stronger immunity. They can help maintain a healthy gut flora balance, improve the absorption of nutrients from food. Healthy microbiome = healthy gut = more energy.
Sauerkraut it’s a tangy taste, a bit salty and sour and can be added to all sorts of meat dishes, potatoes and even fish. It is sort of revolutionary even for me to add Sauerkraut on top of the Wild Salmon but I did and it was absolutely delicious. And, my gut has not felt better than last week. I had one fermented food – ingredient daily.
Oven Baked Wild Salmon with Sauerkraut
Ingredients: ( 2 people eating )
2 Wild Salmons
4 big spoons of Sauerkraut
6-8 cherry tomatoes
1/2 spoon dry or fresh dill
2 spoons of olive oil for marination
Handful of fresh parsley
Additional: Broccoli or, rice to serve with – choose brown or black rice
For the Creme Fraiche Sauce:
4 spoons of Oatly Creme Fraiche
1 fresh squeezed lemon juicy
Himalayan Salt to taste + freshly ground black pepper to your taste
- Marinate Salmon first with a bit of olive oil and fresh lemon squeeze. A half hour or 1 hour before you want to cook is fine. Place on the Bacofoil which has Baking Parchment and Foil 2 in 1. Use the paper side of it to put salmon on it. Use the marination juicy on the top of it. Then, sprinkle dill on the both salmon slices. Cherry tomatoes on the side, close the foil and bake for about 25mins on 180C.
- Meantime, prepare your Creme Fraiche sauce. Open the tab and scoop up 2-4big spoons in the bowl. Squeeze the lemon in to the Creme Fraiche – to your taste. You don’t have to use the whole lemon, can be a half lemon, whatever you prefer. To me, more lemon, more zesty flavour. A bit of himalyan salts and black pepper.
- About 7-10mins before your salmons are ready, take out the salmon from the oven and, put Sauerkraut on and, then, back into the oven for 10mins. When you see Sauerkraut going golden, it is a time to turn the oven off.
- Drizzle your Creme Fraiche’ sauce on the top of your Salmon and Sauerkraut, fresh parley and, it’s ready to dive in to those delicious flavours.
A bit of rice or broccoli can be something to add to this dish as it would become more substantial meal especially if this is your first cooked meal in a day. If you had a big lunch, I would skip rice and broccoli. If you haven’t had much to eat in a day, add extra – rice or broccoli of your choice.
Enjoy your meal!
Till next time with some more Fermented food.