Salmon Kitchari

 
Photo: Jonny Barrett

Photo: Jonny Barrett

If you eat fish, this is soon to be your favorite Kitchari bowl. The poached salmon is super easy to make and very tender to the taste. Often nicknamed a ‘brain food’ for its rich source of omega-3 fatty acids, salmon nourishes the brain with the protein and healthy fats & oils it needs to function at its best and for you to feel energized and focused. Bon appetit!

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 1  l  Difficulty: easy  l  Prep time: 10min  l Total time: 30min

Ingredients

  • Yoom Kitchari buy here

  • 2 teaspoons ghee (or olive/coconut oil) buy here

  • 1 salmon filet with skin

  • 2 sprigs fresh dill

  • 2 sprigs fresh parsley

  • 1 shallot

  • Pink Himalayan salt

  • Fresh black pepper

  • 1/2 lemon

  • Optional

    • Roasted seaweed here

    • 1/2 cup edamame beans

    • 2 Persian cucumbers

    • 1/4 teaspoon sesame seeds

 

Steps 

  1. Pour Yoom Kitchari in 3.5 cups of boiling water in an 8” pot.

  2. Let it cook on medium boil for 20min, stirring once or twice.

  3. Meanwhile, put 1 cup of water, dill, parsley and shallot in a sauté pan and bring to a simmer on medium heat.

  4. Place salmon fillet, skin-side down on the pan. Sprinkle the fillet with a little salt. Cover.

  5. Cook 5-10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.

  6. Kitchari is ready when it looks like oatmeal.

  7. Serve Kitchari in a bowl and top it off with 1 teaspoon of ghee, salmon, lemon juice, generous pinches of salt and fresh pepper.

  8. If you’re feeling extra fancy: add fresh thinly sliced cucumbers & edamame beans sprinkled with sesame seeds.

  9. Bon appetit!

 
 
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