Your go-to salmon brunch meal is probably a bagel, but why not try something different? This meal makes a great weekend brunch dish because the dill and the caraway are so refreshing and uplifting – it’s just how you want to feel on any given Sunday. Filled with healthy fats and fresh ingredients, this dish will leave you feeling satisfied, nourished and ready to embrace your weekend warrior.
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1/4 cup apple cider vinegar
1 tablespoon caraway seeds
1 tablespoon yellow mustard seeds
3/4 teaspoon sea salt
1/4 teaspoon, plus a pinch freshly ground black pepper
2 large seedless cucumbers, thinly sliced
4, 6-ounce boneless, skin-on wild salmon fillets
5 1/2 ounces baby arugula
1 Belgian endive, thinly sliced
1/2 cup chopped fresh dill, plus more for garnish
1 tablespoon almond oil or extra virgin olive oil
Grated zest and juice of 1 lemon
Makes 4 servings
Calories: 339
Total fat: 16 g
Saturated fat: 2 g
Cholesterol: 94 mg
Fiber: 3 g
Protein: 37 g
Carbohydrate: 13 g
Sodium: 525 mg
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