This Scandinavian inspired dish incorporates some of the most notable elements of the health-hiking Nordic diet, namely, omega-3 rich salmon, vegetables and whole grains. And sneaking in some sauerkraut offers up gut-friendly probiotics.
Preparation
1. Cover 1 cup rye kernels with water and let soak overnight or for several hours.
2. Drain rye, place in a medium-sized saucepan along with a couple pinches salt and cover with 4 cups water. Bring to a boil, reduce heat to medium-low and simmer covered until tender but still somewhat firm to the bite, about 45 minutes. Drain.
3. Heat a wok or large skillet over medium-high heat. Add 1 Tbsp canola oil and swirl to coat pan. Chop 1 pound skinless salmon into 1-inch pieces and season with salt and pepper. Add salmon to pan; cook 3 minutes, or until just barely cooked through. Remove salmon from pan.
3. Place 2 medium carrots (cut into matchsticks), 2 grated medium beets and a couple pinches salt in pan and heat 2 minutes, stirring often. Add 1 apple (cut into matchsticks) and heat 1 minute, stirring often. Add 1 cup sauerkraut, 2 slices scallions, 1/3 cup chopped dill and 2 Tbsp cider vinegar to pan and heat through. Gently stir in salmon.
4. Divide rye among serving plates and top each with a handful of arugula, and equal amount of the salmon mixture and scattering of chopped walnuts. Makes 4 servings for an easy weeknight dinner!
