Grainy Sunshine Salmon Breakfast
Grainy Sunshine Salmon Breakfast
ingredients
- 2 salmon filets (6 oz each)
- 4 eggs
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Chopped fresh herbs (optional, for garnish)
- 1 cup cooked quinoa
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Season the salmon filets with salt and pepper on both sides.
- 3.
Heat olive oil in an oven-safe skillet over medium-high heat.
- 4.
Place the salmon filets skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy.
- 5.
Flip the filets gently and transfer the skillet to the preheated oven.
- 6.
Bake for 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
- 7.
While the salmon bakes, heat butter in a separate skillet over medium heat.
- 8.
Add the bell pepper slices and sauté for 5 minutes until they are slightly tender but still have a nice crunch.
- 9.
In a large saucepan, bring water to a gentle simmer and add a splash of white vinegar.
- 10.
Carefully crack each egg into a small bowl and slide them one by one into the simmering water.
- 11.
Cook for 3-4 minutes until the egg whites are set, but the yolk is still runny. Remove with a slotted spoon.
- 12.
Serve the salmon filets on a bed of cooked quinoa, topped with sautéed bell peppers and a poached egg.
- 13.
Garnish with fresh herbs if desired, and season with salt and pepper.
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