Better Homes and Gardens (Australia)
Pete Evans
Salmon and egg bowl
This keto recipe ticks all the boxes from both a nutritional and flavour point of view
You can eat this bowl of goodness for brekkie, lunch or dinner
SALMON AND EGG BOWL
Preparation time 15 mins Cooking time 5 mins Serves 4
1 large handful red vein sorrel
or mixed salad leaves
1 handful picked coriander leaves 1 Tbsp extra-virgin olive oil
2 tsp lime juice
Sea-salt flakes and freshly
ground black pepper 4 free-range eggs
1 Tbsp sesame oil
2 tsp fish sauce
4 x 150g salmon fillets, skin off 3 Tbsp coconut oil or
good-quality animal fat Juice of 1/2 lemon
2 radishes, thinly sliced 1 handful alfalfa sprouts
4 Tbsp pink sauerkraut 1 avocado, cubed
2 tsp toasted sesame seeds STEP 1 Combine sorrel or mixed salad leaves and coriander in a bowl, add olive oil and lime juice and toss lightly to coat. Season to taste. Set aside.
STEP 2 Whisk eggs, sesame oil and fish sauce in a bowl until combined. Set aside. Season salmon fillets with salt and pepper.
STEP 3 Put 2 tablespoons of the coconut oil or fat in a non-stick frying pan over high heat. Add salmon to hot oil in pan and fry for 1 minute on each side or until crisp and golden. Remove salmon to a plate and pour over lemon juice.
STEP 4 In the same pan, heat remaining coconut oil on medium.
STEP 5 Pour egg mixture into hot oil in pan and cook for 1 minute, stirring gently by lifting and pushing the mixture from the outside to the centre of the pan with a wooden spoon until beginning to thicken but still very soft. Remove pan from heat and gently fold mixture a few times. Set pan aside for 30–60 seconds to allow residual heat to finish cooking eggs to a very soft scramble.
STEP 6 Divide scrambled eggs and salmon among 4 serving bowls, then add dressed salad leaves, radish, sprouts, sauerkraut and avocado in even amounts. Sprinkle over sesame seeds and serve straightaway.