Eggs With Salmon And Leeks

Eggs With Salmon And Leeks

Ingredients:
½ cup chopped leeks
½ tablespoon unsalted butter
1 tablespoon clarified butter (see note on )
1 medium wild-caught salmon fillet (12 ounces)

Directions:
Kosher salt, to taste
A few twists of freshly ground black pepper
4 medium free-range eggs
1½ teaspoons chopped fresh dill weed
1 tablespoon crème fraîche, for garnish
1. Sauté the leeks in the unsalted butter in a small sauté pan over medium heat until
soft.
2. Place a nonstick skillet over high heat and add the clarified butter. Add the salmon
to the butter. Season it with salt and pepper.
3. Cook the salmon until medium. It will start to firm up and get a golden crust.
4. While the salmon is cooking, whisk the eggs in a small bowl. Season them with
additional salt and pepper.
5. Remove the cooked salmon from the pan. Add the sautéed leeks and the eggs to the
pan and cook, stirring to scramble the eggs.
6. Break the salmon into pieces and add it to the eggs and leeks. Keep moving the
mixture around to cook it evenly.
7. Add the fresh dill.
8. When the eggs are properly cooked, fluffy and still moist, serve each with a
garnish of crème fraîche and additional dill.
SOY-MARINATED SESAME-CRUSTED HALIBUT
PREP TIME: 15 MINUTES | COOK TIME: 15 MINUTES | READY IN: 30
MINUTES
This is a delicious soy-marinated, sesame-crusted halibut fillet with snow pea and
ginger stir-fry. Healthy, light, and super easy to make. It’s a very popular recipe on
HarvestEating.com.
MAKES 2 SERVINGS
1 (12-ounce) Pacific halibut fillet