Saturday, 24 October 2015

Baked salmon and veg slices (GAPS)

Fantastic breakfast item, a great snack or an easy lunch/dinner

Great thing about this dish is that it can be made ahead and reheated in the oven so let it be breakfast, lunch or dinner, the meal is ready to serve just under 5 mins.

You will need:
2 wild salmon fillets
2 large curly kale leaves OR 4 large cavolo nero
small broccoli
small butternut squash
8 eggs
8 cherry tomatoes (optional)
2 tbsp coconut oil
a good pinch of coarse Himalayan rock salt
freshly ground black pepper, to taste

1. Poach the salmon fillets.
2. Pull the kale leaves off the stem and tear them into smaller pieces, then steam for about 8 to 10 mins.
3. Break the broccoli into small florets, halve the bigger ones, and steam for 3 to 4 mins.
4. Cut the butternut squash in half broadwise, then in half again lengthwise. Scoop out the seeds (save them to make a snack). Slice the squash quarters into 1 to 1.5 cm slices. Cut off the skin and dice the flesh. Steam for about 10 to 12 mins or until soft but still firm and hold shape well.
5. Brush a baking dish (I have used a 24 x 24 cm square glass roasting dish) with the coconut oil. Scatter the diced butternut squash on the bottom of the roasting dish, add the steamed broccoli, then the steamed kale.
6. Flake the salmon fillets and cover the top of the veg with the fish.
7. In a mixing bowl, beat the eggs with a fork. Season with salt and pepper, then pour over the fish.
8. Decorate with few cherry tomatoes if you like.
9. Put the dish into a preheated oven and bake at 180 C until the eggs are fully set and the fish on the top is getting some colour.
10. Remove from the oven and let it cool completely. You can slice them up (square or rectangular) right away and serve as lunch or dinner with a side dish like Green crunch, Red cabbage and carrot, Carrot vinegret, Warm curly kale, Kale and avocado, Roasted carrots, Roasted cauliflower, Buttered cauliflower, Marinated veg roast or one of the three salads. Enjoy!

Tips: If you are going to serve the dish for breakfast, make it ahead, store in the fridge overnight and slice and reheat in the morning. Place the slices on a baking tray lined with baking paper and put the tray in a preheated oven and warm up at 180 C for about 5 mins. If you are serving as a snack or appetizer at a party, serve them cold straight from the fridge.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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