Triple Probiotic Turmeric Bowl with Salmon Recipe
This is a triple-probiotic, turmeric-powered bowl that feels both vibrant and grounding. Sweet roasted squash, caramelised onions and earthy potatoes meet silky courgette ribbons, bold Fermary New Tropic Kimchi and a bright, culture-rich dressing made with turmeric vinegar, olive oil and Raw Jalapeño Sauce.
The warm vegetables absorb the citrusy turmeric dressing beautifully, while the kimchi brings deep umami tang. Served with roasted wild salmon and finished with seeds and nuts, it’s joyful, gut-loving food that tastes as good as it looks.
Serves
2
Prep Time
15 minutes
Cook Time
30 hours
Exotic New Tropic Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
3–4 tbsp Fermary New Tropic Kimchi 1 tsp Fermary Raw Jalapeño SauceFor the roasted vegetables
1 large potato, cubed
½ small butternut squash, cubed
Handful cauliflower florets
¼ red onion, sliced
2–3 garlic cloves
Extra virgin olive oil, generous drizzle
Sea salt & black pepper
Dried Italian herb mix
For the turmeric dressing
1 tsp turmeric & lemon apple cider vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp runny honey
Pinch salt
Tiny pinch gochugaru chilli
To finish
1 courgette, shaved into ribbons
Olive oil & salt (for sautéing)
Roasted seeds and nuts
2 portions wild salmon, roasted
Extra dressing for drizzling
Method
1
Roast the vegetables: Preheat the oven to 180°C. Toss potato, squash, cauliflower, red onion and garlic with olive oil, salt, pepper and herbs. Roast until golden and tender.
2
Make the dressing: Whisk turmeric vinegar, olive oil, Fermary Raw Jalapeño Sauce, mustard, honey, salt and gochugaru until emulsified. Taste and adjust if needed.
3
Sauté the courgette: Lightly cook the courgette ribbons in olive oil with a pinch of salt until just tender but still vibrant.
4
Dress the vegetables: Once roasted, toss the warm vegetables with some of the turmeric dressing so they absorb the flavour.
5
Brighten the kimchi: Stir a small spoonful of dressing through the Fermary New Tropic Kimchi.
6
Assemble: Arrange roasted vegetables and courgette ribbons on a plate. Add seeds and nuts, a generous portion of kimchi and roasted salmon. Drizzle with extra dressing to finish.
Double turmeric. Triple live cultures. Deeply nourishing, colourful and layered with texture - a plate that supports your gut while celebrating bold, joyful flavour.
