Lightened festive Christmas menu consisting of salmon baked with herbs and lemon and potato salad unconventionally combined with cashew mayonnaise. A festive dish suitable for diabetics!
Ingredients:
|
Rule for 6 servings: |
| 800 g |
salmon |
| 15 g |
avocado oil |
| 2 pcs |
bio lemons |
| 1 pc |
garlic cloves |
|
Himalayan salt |
|
rosemary |
|
For potato salad: |
| 1.2 kg |
of potatoes |
300 g
| of pickled Vegetable Recipes (carrots, peas, onions, cucumber) |
| 80 g |
cashew nuts |
| 80 g |
apple |
| 3 pcs |
eggs
|
| 1 pc |
garlic cloves |
| lemon juice |
|
himalayan salt |
|
parsley sprig |
|
water |
Procedure:
Line a baking dish with lemon slices (if you have organic lemon, no need to peel it) and cover with fish.
Grind fresh rosemary in a mortar, mix with the garlic clove and avocado oil. Brush the fish with this herb mixture.
Slightly baste the fish and bake at 180 °C for about 45 minutes.
Place individual portions of salmon on a mound of potato salad, garnish with lemon wedges.
Preparing the potato salad:
Soak the cashews overnight.
Cook the potatoes in their skins, as well as the eggs.
Once the potatoes are done, remove the skins and mash them with a potato salad masher. Place in a bowl.
Next add the pickled Vegetable Recipes, finely chopped egg and peeled apple.
Mix the cashew nuts with some of the water they were soaking in, along with the garlic, salt and lemon juice to a thicker smooth cream.
Stir this into the salad, garnish with parsley and leave in the fridge to rest.
light potato salad