Keto Salmon, Kale & Poached Egg Bowl

Keto Salmon, Kale & Poached Egg Bowl

Ingredients

• 3 1/2 cup curly kale ((175 g/ 6.2 oz))
• 1 tbsp coconut aminos ((175 g/ 6.2 oz))
• 2 tbsp extra-virgin olive oil ((175 g/ 6.2 oz))
• 2 tbsp toasted sesame oil ((175 g/ 6.2 oz))
• 1 tbsp fresh lemon juice ((175 g/ 6.2 oz))
• 1 pinch sea salt ((175 g/ 6.2 oz))
• 2 salmon fillets ((175 g/ 6.2 oz))
• 1 tbsp ghee ((175 g/ 6.2 oz))
• 1 garlic cloves ((175 g/ 6.2 oz))
• 2 large eggs
• 1 avocado (sliced
• 2 tbsp sliced almonds

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted).
2. Mix the coconut aminos, olive and sesame oil, lemon juice, salt and pepper in a bowl.
3. Blitz or finely chop the kale.
4. Massage the dressing into the kale and allow to stand whilst you make the salmon and eggs.
5. Heat the butter or coconut oil in a non-stick frying pan.
6. Fry the salmon fillets, skin side up on a medium heat for about 3 - 4 minutes.
7. Flip and cook for a further 3 minutes until cooked through.
8. Add the chopped garlic for the remaining 30 seconds 1 minute until crisp.
9. Remove the salmon from the pan and allow to cool slightly.
10. Place the almonds on a baking tray and roast for 6 minutes until golden.
11. Remove from the oven and allow to cool.
12. Place a pan on water with a pinch of salt on the hob and bring to the boil.
13. Crack the eggs separately into a cup.
14. Swirl the water in a circular direction and gently pour in the eggs one at a time.
15. Cook for 3 - 4 minutes on a medium heat for a medium poach (firm white, runny yolk) or to your liking.
16. Remove from the water and drain on kitchen roll.
17. Remove the skin from the salmon and pull into flakes.
18. Place the kale in a bowl, top with salmon and garlic, almonds, sliced avocado and perfect poached egg.
19. Eat immediately.