Dinner
Salmon Bowl with Quinoa and Cucumber
A protein-rich bowl of gently cooked salmon with fluffy quinoa, steamed zucchini, and thin slices of peeled cucumber, finished with dill. Each part is prepared simply and portioned with care.
- Gluten-free
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Ingredients
- 240 g salmon fillet
- 140 g quinoa
- 1/3 cucumber, peeled
- 1 zucchini
- 1 tsp rapeseed oil
- 2 tbsp dill
- 1 pinch salt
Method
- Rinse the quinoa with hot water and cook until tender.
- Season the salmon lightly and cook gently in the oven or a steamer.
- Steam the zucchini and slice the cucumber thinly.
- Arrange all components in bowls and finish with dill.
Why this recipe is gentle
The salmon is cooked in the oven or a steamer rather than fried, and the cucumber is peeled to make it easier to digest. There is no onion, garlic, tomato, citrus, or spice, just a teaspoon of oil and fresh herbs.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Salmon is rich in fat, so keep the portion small.
- Rinse the quinoa well before cooking, and skip it in favor of rice if it tends to bloat you.
- Peel the cucumber and slice it thinly for easier digestion.
