FRIJE

Instructions

• 1.   24-36 hours in advance, remove the skin and cover the salmon fillets with a mixture: Guérande salt/Xylitol/chopped dill and pepper - wrap tightly in plastic wrap.
• 2.   Place in a dish and place a weight on top (a large can) to press the salmon well - refrigerate for 24 to 36 hours.
• 3.   Prepare your dill sauce: Blend mustard with oil, juice of 1.5 limes, 2 tablespoons of chopped dill, and skyr - season with salt and pepper and keep refrigerated.
• 4.   Lightly toast the buckwheat (here sprouted, but you can use prepared Kasha buckwheat).
• 5.   Place the lamb's lettuce in the bowls, rinse the corn and edamame (canned or jarred) and pour over the salad.
• 6.   Rinse and pat dry the salmon, then slice and place in the bowls.
• 7.   Rinse and pat dry the salmon, then slice and place in the bowls.
  Sprinkle with buckwheat, dill, and serve with the sauce and a slice of lime.

Notes & Suggestions

• Source: https://www.recette-pour-diabetique.com/bowl-au-saumon-gravlax/

Nutritional information *