Keto Salmon, Kale & Poached Egg Bowl

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4 from 160 votes

Keto Salmon, Kale & Poached Egg Bowl

20 minutes
Calories 820kcal

Ingredients

  • 3 1/2 cups curly kale (175 g/ 6.2 oz)
  • 1 tablespoon coconut aminos (175 g/ 6.2 oz)
  • 2 tablespoons extra-virgin olive oil (175 g/ 6.2 oz)
  • 2 tablespoons toasted sesame oil (175 g/ 6.2 oz)
  • 1 tablespoon 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 tablespoon ghee (175 g/ 6.2 oz)
  • 1 garlic cloves (175 g/ 6.2 oz)
  • 2 large eggs
  • 1 avocado (sliced
  • 2 tablespoons sliced almonds

Instructions

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

Nutrition

Calories: 820kcal

Originally posted 2019-02-20 17:25:31.

Article Categories:
Dinner

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