Lunch: Gravlax-Style Salmon Tartare with Dill Oil

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Gravlax-Style Salmon Tartare with Dill Oil

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3/4 pound skinless salmon fillet, cut into 1/4-inch dice
1 teaspoon finely grated lemon zest
1 tablespoon sugar
2 teaspoons sea salt, plus more for seasoning
1/2 teaspoon smoked salt
1 cup lightly packed dill, thick stems discarded
1/2 cup canola oil
1 ice cube
1 Persian cucumber, finely diced (1 cup)
2 red radishes, halved and thinly sliced
1 tablespoon vodka, preferably lemon vodka
1 tablespoon extra-virgin olive oil
Quick Buckwheat Blini, for serving

Instructions

In a medium bowl, toss the salmon with the lemon zest, sugar, 2 teaspoons of sea salt and the smoked salt. Cover the fish with plastic wrap and refrigerate for at least 8 hours or overnight.
Meanwhile, in a blender, combine the dill, canola oil and ice cube and puree until nearly smooth. Strain the oil through a fine sieve into a glass bottle or bowl, pressing gently on the solids.
Stir the cucumber, radishes, vodka and olive oil into the salmon and lightly season the tartare with sea salt. Serve the tartare with blini and a drizzle of the dill oil.

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