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prep time
20 min
cook time
20 min
ready time
40 min
Low Histamine Salmon with Quinoa Cucumber Salad
You will love this Low Histamine dinner recipe made with salmon paired with quinoa cucumber salad. While the Low Histamine Diet isn’t concerned with carbs, we still have kept the net carbs below 30 g. The salmon is nicely dried so that the skin can get nice and crispy. The salmon is seasoned simply with salt and pepper, but feel free to season it with other Low Histamine friendly seasonings like dried herbs. We toast the quinoa in a pan before cooking it in water to remove any soapy taste. The result is very nutty quinoa that is delicious paired with crispy salmon.
Why does this recipe include quinoa?
While quinoa is not a Low Carb food item, Low Histamine diets are not as concerned with carbs. However, by adding cucumbers to the quinoa salad, we can keep the net carbs for this dish under 30 g.
I don’t like mint. Can I use other herbs?
Yes! Other herbs that would be delicious as a substitute for the chopped mint would be parsley, dill, or even cilantro.
What is the best salmon to use for this recipe?
For Low Histamine diets, it is imperative to use wild-caught fish that has also been flash frozen immediately after being caught (within the first 30 minutes). You will also want to also allow the fish to thaw under refrigeration until it is almost thawed through. Histamine levels can build quickly so cook the salmon immediately after thawing.
To make the ultimate pairing, serve this with other Low Histamine recipes like our Keto Green Goddess Kale Salad!
Net Carbs
20.3 g
Fiber
3.3 g
Total Carbs
23.7 g
Protein
54.9 g
Fats
24.3 g
529 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Salmon, red (sockeye), raw, Alaska Native
2 lb
Himalayan Pink Sea Salt
1 tsp
Quinoa, dry
0.75 cup
Water
1.5 cup
Himalayan Pink Sea Salt
0.13 tsp
Cucumber, raw, with peel
12 oz
Butter, salted
2 tbsp
Salt, sea salt
0.13 tsp
Spearmint, fresh
1 tbsp
Recipe Steps
steps 6
40 min
Step 1
Dry the salmon fillets on both sides with paper towels. Discard the wet towels. Season them on both sides with one teaspoon of sea salt. Set it aside.Step 2
Add the quinoa to a dry medium saute pan. Turn the heat onto medium and toast the quinoa for several minutes or until they smell toasted and nutty. Add in 1 ½ cups of water and ⅛ teaspoon of sea salt. Bring the mixture to a boil. Allow the mixture to simmer for about 5 minutes with the lid on.Step 3
Then, turn the heat off while keeping the lid on. Allow the quinoa to sit for another 5 minutes or so. Then fluff the quinoa with a fork and place it into a medium-sized mixing bowl. Chill the quinoa in the fridge while preparing the cucumbers and cooking the salmon.Step 4
Heat a heavy large skillet over medium-high heat until hot. Add one tablespoon of butter to the pan. Tilt the pan to cover it. Add the salmon skin-side down and cook it for 2-3 minutes on each side, turning the heat down to medium so the skin gets crispy.Step 5
Flip and cook the salmon on the other side until the salmon is cooked through, about 1 minute. Repeat with any remaining salmon by adding the remaining butter to the pan.Step 6
Add diced cucumber to the quinoa and another ⅛ teaspoon of sea salt. Add in the chopped mint and stir everything. Serve the hot crispy salmon with the quinoa salad.
