Anti-inflammatoryGluten-freeDairy-freeSnackSelenium
Turmeric-Ginger Smoked Salmon and Brazil Nut Plate with Pomegranate
Smoked salmon ribbons folded with grated ginger and a pinch of turmeric, served with cucumber, pomegranate seeds, a single Brazil nut crumble, and a few almonds. Six distinct bioactives — curcumin, gingerol, omega-3, oleocanthal, punicalagin, and selenomethionine — share the anti-inflammatory work.
- Prep
- 8 min
- Cook
- 0 min
- Total
- 8 min
- Servings
- 1
Ingredients
- 50gsmoked salmon, ribbons
- 1(5g)Brazil nut, finely chopped
- 8g (about 6 nuts)almonds, raw
- 30gpomegranate seeds
- 50gcucumber, sliced into rounds
- 1tsp (4g)extra-virgin olive oil
- 1/4tsp (0.5g)ground turmeric
- 1tsp (5g)fresh ginger, finely grated
- 1/4(~12g juice)lemon, juiced
- 1tspfresh dill, chopped
- pinchsea salt
- pinchblack pepper
Instructions
- 01
In a small bowl, whisk the olive oil, lemon juice, grated ginger, turmeric, salt, and pepper into a loose dressing.
- 02
Lay the smoked salmon ribbons on a small plate. Spoon half the ginger-turmeric dressing across the salmon.
- 03
Arrange the cucumber rounds, pomegranate seeds, and almonds around the salmon.
- 04
Sprinkle the chopped Brazil nut and fresh dill over the top, and drizzle with the remaining dressing.
Nutrition (per serving)
- Calories
- 210kcal
- Protein
- 12g
- Carbs
- 8g
- Fat
- 14g
- Fiber
- 2g
- Selenium
- 90mcg
- Zinc
- 0.7mg
- Iron
- 0.5mg
- B12
- 1.5mcg
- Iodine
- 8mcg
- Sodium
- 380mg