Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: Under 15 minutes
Prep: 5 mins
Cook: 10 mins
Yields: 1 Serving
Salmon is a ﬁlling and tasty protein source. This refreshing breakfast salad can make a pleasant change as the hot smoke cooks the ﬁ sh while imparting a lovely smoked ﬂ avour to it. The quantities can easily be doubled if cooking for two.
1 hot smoked salmon fillet, free from sugar and nitrates
2 free range eggs (these can be omitted if you want an egg-free breakfast)
1 tsp coconut oil
1 handful mixed salad greens, washed
1 sprig dill, chopped
2 tsp lemon juice
2 tsp olive oil
½ lemon, cut into half
In a small bowl, beat the eggs until well combined. Heat a non stick frying pan over a medium heat. Melt the c oconut oil then pour in the eggs, turning the pan so the eggs cover the surface evenly to make a thin omelette. Cook for 1 minute then ﬂ ip and cook for another minute so both sides are golden. Remove from the heat.
Once cool enough to handle, remove the omelette from the pan and roll up like a crepe. Cut into thin strips. Set aside.
In a bowl, add the salad leaves, dill and olive oil. Squeeze ¼ of the lemon into the bowl. Take the salmon ﬁ llet and ﬂ ake the meat into the bowl. Stir to combine. Serve with a wedge of lemon.
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