- 6–8 carrots in various colours
- 4 tablespoons melted ghee or unsalted organic butter
- generous pinch mineral-rich salt
- 2 wild salmon fillets, approx. 135g each
- 2 tablespoons unpasteurised miso paste
- 2 tablespoons dairy kefir
- dash of sesame oil
- generous handful baby spinach or other seasonal leaves
- 3 tablespoons sesame seeds
When it comes to gut health, ensuring that our diets are filled with a variety probiotic and prebiotic rich ingredients is so important. Being abundant with gut-friendly live cultures, milk kefir is one such ingredient that we like to weave into our cooking as part of a varied, nourishing diet. This heavenly recipe from our friend Eve Kalinik is one of our favourite ways to do so.
We make our own organic milk kefir on our farm in the Cotswolds so be sure to pick up a bottle and have a go.
‘Wild salmon has a distinctive vibrant orange colour and is typically higher in anti-inflammatory omega 3 essential fatty acids than farmed salmon, so it is best to buy this if it is available. The miso kefir dressing is packed full of natural probiotics that give a delicious boost to the gut and it’s super easy to make. Paired with buttery carrots this recipe is comfort food, gut-friendly style.’
Recipe excerpt from ‘Be Good to Your Gut’ by Eve Kalinik. Published by Piatkus.
METHODDIFFICULTY: Easy 45 MINS
Preheat the oven to 200°C/Gas 6.
Thoroughly wash your carrots and pat dry but don’t peel them as there is a lot of nutrition in the skin. You can leave the tops on or trim them down if they are very long. Place in a roasting tray or an ovenproof dish, drizzle with the melted ghee or butter and sprinkle with salt. Cover with foil and place in the oven for 30–40 minutes until tender. Remove the foil and cook for a further 10 minutes.
While the carrots are cooking, lightly season the salmon fillets and place them on a baking tray lined with baking parchment. When you remove the foil from the carrots, pop the salmon in the oven; it should take 10 minutes to cook.
While the salmon is cooking, prepare the dressing by mixing the miso paste, kefir and sesame oil together; place to one side.
Once the salmon and the carrots are cooked, transfer the carrots to a large bowl, add the leaves and the sesame seeds. Stir well to combine, so the leaves begin to wilt. Divide the carrots between the plates and drizzle with the miso kefir dressing and finally add the salmon.