Salmon Scramble With Cauliflower and Dill Purée
From Clean Eats By Alejandro Junger, M.D.
Serves 1-2
INGREDIENTS
6-to-8 oz. fillet wild-caught salmon, with or without skin
1/2 cup chopped cauliflower
2 large pasture-raised eggs
2 tbsp. coconut oil or ghee/clarified butter
Handful of fresh dill
Sea salt and freshly ground black pepper to taste
DIRECTIONS
In a saucepan, bring 1 inch of water to a boil. Poach the salmon on both sides, cooking it only halfway. It will finish cooking when you add it to the eggs.
While the salmon is cooking, add the cauliflower to a steamer. Steam it until you can pierce it easily with a sharp knife.
In a bowl, whisk the eggs. Warm 1 tbsp. of the coconut oil or ghee in a nonstick skillet set over low heat, and add the eggs. Be sure to keep the eggs moving in the pan as you cook them, which will ensure they will be creamy and not dry.
While the eggs are still cooking and the salmon is waiting, add the cauliflower, 1 tbsp. of the coconut oil or ghee, and the dill to a blender. Add salt and pepper to taste. Purée the mixture, adding some of the salmon's poaching water little by little, if necessary, to help the ingredients combine smoothly. When it is the right consistency, leave the lid on the blender so it stays hot until you're ready to serve.
Shred the poached salmon. Add it to the cooking eggs when two-thirds of the eggs are solid. Keep the mixture all moving together in the skillet until the eggs are fully cooked, but still not dry. Remove the skillet from the heat, and spoon the eggs and salmon onto a serving plate. Add the cauliflower to the plate too.
