Flaked Salmon Yogurt Bowl with Turmeric and Fresh Dill
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A quick, anti-inflammatory lunch featuring flaked baked salmon mixed in a creamy, tangy dressing made from homemade 24-hour yogurt, fresh lemon juice, and potent turmeric, served over a bed of fresh spinach.
Time
Prep Time
5 minutes
Cook Time
0 minutes
Total Time
5 minutes
Ingredients
4 ounce Salmon (Baked and flaked (room temperature or chilled))
0.5 cup Yogurt (Homemade SCD 24-hour fermented yogurt)
1 tablespoon Lemon (Freshly squeezed juice)
2 tablespoon Dill (Fresh, chopped)
0.5 teaspoon Turmeric (Ground)
2 cup Spinach (Fresh leaves)
1 pinch Salt (To taste)
1 pinch Pepper (Ground, to taste)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
In a medium bowl, combine the homemade 24-hour yogurt, fresh lemon juice, ground turmeric, chopped fresh dill, salt, and pepper. Mix until the dressing is smooth and evenly colored.
- 2
Add the flaked baked salmon to the yogurt mixture. Gently fold the salmon into the dressing until it is coated but still chunky.
- 3
Place the fresh spinach leaves in a serving bowl.
- 4
Spoon the Turmeric-Dill Salmon Yogurt mixture over the bed of spinach.
- 5
Serve immediately for a quick and satisfying anti-inflammatory lunch.
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