Serves 2
This dinner was a bit of a leftover mish mash. Last night, we had my parents in law over, and I made a crisp skinned Salmon with some tomato and red cabbage salsa, amongst other things. A simple solution to tonight's dinner arrived in the form of what I could raid from the fridgeridoo.
Ingredients:
1x 250g piece of (if you can find it) wild caught Salmon (look out for antibiotic nasties in farmed seafood)
3 x free range eggs
2 Roma Tomatoes
Handful of finely chopped red cabbage
1/2 red onion
Tsp Balsamic Vinegar
1/2 Avocado
1 tsp chilli flakes
1/4 cup almond meal
Salt and Pepper to season
Lemon wedges to serve
Preheat the oven to 200'c.
Place the piece of salmon skin side down in a smallish baking dish. Finely chop the tomatoes, onion and combine with the cabbage and balsamic. Strain over a fine sieve for 10 minutes to remove excess moisture. Lay the salsa on top of the salmon. In a bowl, whisk the eggs with chilli flakes and seasoning. Pour into the baking dish. Optional - add a handful of torn fresh herbs, if you have them to hand. I added some chives and basil.
Bake for 15 minutes. Carefully remove from oven and top evenly with the almond meal. Return to the oven for a further 10 minutes, or, depending on individual ovens, until the eggs are set and the almond meal is lightly browned.
I served with some crispy baby cos leaves, a balsamic vinaigrette and some miniature capers. Would also be great with avocado.
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