November 23, 2023
Wild Salmon Veggie Bowl
Ingredients
- 2 carrots
- 1 large Zucchini
- 2 cooked beetroot, diced
- 2 tbsp balsamic vinegar
- ⅓ small pack dill, chopped
- 1 small red onion, finely chopped
- 280g poached or canned wild salmon
- 2 tbsp capers in vinegar, rinsed
Method
STEP 1
Shred the carrots and zucchini into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
STEP 2
Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.
Prep: 10 mins | no cook | Serves 2
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