1 large handful red vein sorrel or mixed salad leaves
1 handful picked coriander leaves
1 Tbsp extra-virgin olive oil
2 tsp lime juice
Sea-salt flakes and freshly ground black pepper
4 free-range eggs
1 Tbsp sesame oil
2 tsp fish sauce
4 x 150g salmon fillets, skin off
3 Tbsp coconut oil or good-quality animal fat
Juice of 1/2 lemon
2 radishes, thinly sliced
1 handful alfalfa sprouts
4 Tbsp pink sauerkraut
1 avocado, cubed
2 tsp toasted sesame seeds
Combine sorrel or mixed salad leaves and coriander in a bowl, add olive oil and lime juice and toss lightly to coat. Season to taste. Set aside.
Whisk eggs, sesame oil and fish sauce in a bowl until combined. Set aside. Season salmon fillets with salt and pepper.
Put 2 tablespoons of the coconut oil or fat in a non-stick frying pan over high heat. Add salmon to hot oil in pan and fry for 1 minute on each side or until crisp and golden. Remove salmon to a plate and pour over lemon juice.
In the same pan, heat remaining coconut oil on medium.
Pour egg mixture into hot oil in pan and cook for 1 minute, stirring gently by lifting and pushing the mixture from the outside to the centre of the pan with a wooden spoon until beginning to thicken but still very soft. Remove pan from heat and gently fold mixture a few times. Set pan aside for 30–60 seconds to allow residual heat to finish cooking eggs to a very soft scramble.
Divide scrambled eggs and salmon among 4 serving bowls, then add dressed salad leaves, radish, sprouts, sauerkraut and avocado in even amounts. Sprinkle over sesame seeds and serve straightaway.
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