Updated Recipe: Wild Salmon with Eggs and Capers (Smaller Portion)
Servings: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Organic Ingredients
- 1 wild-caught salmon fillet (4 ounces, skin-on)
- 2 large eggs
- 1 tablespoon capers, rinsed and drained (see THIS brand)
- 1 tablespoon cooking fat (butter, ghee, or tallow)
- Sea salt and black pepper, to taste
- Fresh herbs (like dill, parsley, or chives), chopped, for garnish
- Optional: Lemon wedges for serving
Instructions
- Prepare the Salmon
- Pat the salmon fillet dry and season lightly with sea salt and black pepper.
- Cook the Salmon
- Heat ½ tablespoon of your chosen cooking fat in a skillet over medium heat.
- Place the salmon skin-side down and cook for 3 minutes without flipping.
- Flip the salmon and cook the flesh side for 1–2 minutes, adding the capers to the pan during the last minute. Remove the salmon and capers from the skillet and set aside.
- Cook the Eggs
- Add the remaining ½ tablespoon of cooking fat to the skillet. Reduce heat to low-medium.
- Crack the eggs into the skillet and cook to your preferred doneness: sunny-side up or over-easy. Season with a pinch of salt.
- Assemble and Garnish
- Plate the salmon and top with the cooked eggs. Scatter the capers on top, garnish with fresh herbs, and serve with lemon wedges if desired.
Health Value of Ingredients
- Wild Salmon (4 oz): A powerhouse of omega-3 fatty acids, protein, and essential vitamins like B12 and D. The smaller portion still delivers significant health benefits.
- Eggs (2): Provide high-quality protein, choline for brain health, and antioxidants that support vision and skin health.
- Capers: A low-calorie addition rich in antioxidants that enhance the dish with flavor and support vascular health.
- Cooking Fat (Butter, Ghee, or Tallow): Supplies healthy fats essential for nutrient absorption and adds a savory richness to the dish.
