I grew up on fermented foods with my family in Slovakia. No one shared the health benefits then, but our gut always felt nourished. Only recently did I start paying more attention to 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 help maintain a healthy gut flora and improve the absorption of nutrients from food. Healthy microbiome = healthy gut = more energy.
Sauerkraut has a tangy taste, a bit salty and sour, and can be added to all sorts of meat dishes, potatoes, and even fish. It was revolutionary, even for me, to add sauerkraut on top of wild salmon, but I did, and it was absolutely delicious.
Oven Baked Wild Salmon with Sauerkraut
Ingredients:
Serve 2 people
- 2 Wild Salmon
- 4-6 clove garlics, whole
- 4-6 cherry tomatoes
- Handful French green beans
- Fresh Dill
- 2 tbsp pressed or extra virgin olive oil
- 2 tsp lemon juice
- 4 tbsp Sauerkraut
- 1/2 mug of Quinoa
For Green Salad Dressing:
- Fresh Parsley
- Fresh Dill
- 4-5 tbsp Olive oil
- 2 tbsp gluten-free soya sauce
- 1 lemon, freshly squeezed
- Himalayan salts and fresh ground black pepper
- 1-2 tsp Organic honey or Maple syrup
Step 1. Marinate and Bake Salmon: Cook Quinoa:
Marinate the salmon fillets first with a bit of olive oil and fresh lemon squeeze for about 30 minutes before baking. Preheat your oven for 180 C. Then, place the marinated salmon fillets on a sheet of baking parchment and foil. Use the parchment side to place the salmon on. Sprinkle dill on the both salmon fillets. Cherry tomatoes in the middle between these two salmon fillets. Close the foil and bake for about 25mins on 180C.