Keto Avocado, Egg and Salmon Salad

Keto Avocado, Egg and Salmon Salad

40 minutes

Ingredients

  • 1 to 6 servings),
  • salt and ground black pepper ,
  • fresh dill ,
  • smoked paprika ,
  • olive oil ,
  • 15 cups romaine lettuce (/spring mix)
  • avocado ,
  • cucumber (small),
  • shallots ,
  • capers ,
  • honey mustard dressing ,
  • eggs ,
  • 2 tablespoons white vinegar ,

Instructions

  • Preheat the oven to 375F. Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt and pepper. Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive oil. Allow the oil to get hot, then place the salmon face down first. Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with a bit of fresh dill and a very light sprinkling of smoked paprika. Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes. Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet). While the salmon is in the oven, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season with salt and allow the water to come up to a simmer. Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction. Drop the egg into the swirling water. Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone. Use a large, slotted spoon to remove the egg from the water. Prepare the remaining eggs, if needed. Once the salmon is done, remove it from the oven and keep it warm. Prepare the salad: arrange the romaine lettuce or spring mix on a serving plate. Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill. Drizzle the salad generously with honey mustard dressing; I used 'Newman's Own' dressing. To each plate, add a serving of salmon and one to two poached eggs. Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying. Servings : 1-6 Course : Main Dish, Soup and Salad Recipe Type : Dinner, Lunch, Seafood Recipes

Originally posted 2019-02-20 18:49:26.

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