Paleo Salmon, Sweet Potato and Kale Hash

This super simple breakfast recipe can be prepared in a flash on busy mornings. The hash can be made ahead of time if necessary adding the salmon and eggs the morning of. The body likes protein in the mornings, and there is nothing like wild Alaska salmon for that. Delicious!

Course: Breakfast
Cuisine: American
Keyword: eggs, hash, potato, salmon
Servings: 4 Servings

Ingredients

  • 2 Cups Sweet Potatoes Diced
  • 1/2 Medium Yellow Onion Diced
  • 3 Cups Tuscan Kale Leaves Only-Chopped
  • 1/2 Cup Vegetable Stock
  • 2 TBL avocado or coconut Oil
  • 1 TBL Smoked Paprika
  • 1 Tsp salt
  • 1 Tsp Pepper
  • 2 Cans Salmon Filets Flaked
  • 4 eggs

Instructions

  • Preheat oven to 200 degrees. In a large skillet soften onions in Avocado Oil, add Sweet Potatoes. Cook for 3-4 Minutes, until sweet potatoes are cooked through and slightly crispy on the outside.
  • Add Kale, it is OK if the pan seems over flowing and deglaze the pan while steaming the vegetables with Veg stock and cook for another 5. Season with Paprika, cayenne, salt and pepper or any other spice blend you like and add Salmon.
  • Keep hash warm in a 200 degree oven. In a separate frying pan fry the eggs to your preference.** Divide the hash between four plates and top each with an egg
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Salmon, Potato and Asparagus Frittata w/ Dill Creme Fraiche and Grape Tomato Salad

Frittatas are some of my favorite recipe exports from Spain. They can be made at the drop of a hat with whatever you have on hand. This version is easy to put together for a party, but takes a little planning ahead for the accompaniments. If you are short on time it stands beautifully on its own as well.

Course: Breakfast
Cuisine: Spanish
Keyword: asparagus, creme, eggs, potato, salmon
Servings: 8 People

Ingredients

  • 1 Lb. Yukon Gold Potatoes Thinly Sliced
  • 12 large eggs
  • 1/2 Medium Onion Diced
  • 1/2 Cup heavy cream (optional)
  • 1/2 Lb. asparagus 3/4 inch pieces
  • 2 Cans ThinkPink or RedHead Fillets Flaked
  • 2 Tsp salt
  • 2 Tsp finely ground black pepper
  • 4 Cups grape tomato salad Recipe Below
  • 2 Cups dill creme fraiche Recipe Below

Grape Tomato Salad

  • 1 Cup grape tomatoes Halved
  • 1/2 Cup Vidalia Onion Very thinly sliced
  • 1 tsp capers Minced
  • 1/4 tsp garlic paste
  • 2 TBL flat leaf parsley Finely Minced
  • 2 TBL extra virgin olive oil
  • 1 TBL Sherry Vinegar

Dill Creme Fraiche

  • 1 Pint heavy cream
  • 2 TBL buttermilk
  • 2 TBL fresh dill Finely Minced

Instructions

  • 1. Preheat oven to 375 degrees. In a large ovenproof skillet sauté onions and potatoes until softened. Spread mixture evenly across bottom of the pan and cover allowing the potatoes on the bottom to form a crust.
  • 2. Beat eggs and cream until slightly aerated. Add Asparagus and Salmon to the skillet in even layers and pour over eggs. Cook on medium heat and transfer entire pan to oven.
  • 3. Bake until cooked through and brown on top (about 20 minutes) and remove from oven, allowing the frittata to cool for 5-10 minutes. Cut into 8 equal slices and serve with ½ cup Tomato Salad and a dollop of Crème Fraiche.

Grape Tomato Salad

  • 1. In a small bowl slightly “smash” the tomatoes with the back of a fork to release the juices.
  • 2. Add Remaining ingredients and let sit for at least 2 hours, up to 2 days.

Dill Creme Fraiche

  • 1. Combine all ingredients in a Mason jar or other container with tight fitting lid. Let sit over night on the counter (Do Not Refrigerate). It will be thick and perfectly tangy in the morning at which point you can refrigerate any leftover cream.
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Salmon Cake Benedict w/ Horseradish Hollandaise

Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.

Course: Breakfast
Cuisine: American
Keyword: eggs, hollandaise, horseradish, muffin, salmon
Servings: 4 People

Ingredients

  • 4 English muffins Split
  • 8 eggs
  • 2 Cans ThinkPink and/or Redhead wild Alaska salmon
  • 1 egg (large) Beaten
  • 1 1/2 tsp Dijon
  • 2 TBL fresh chives Minced
  • 2 TBL fresh dill Minced
  • 1/2 Cup white onion Finely Minced
  • 1 3/4 Cups whole wheat breadcrumbs

Horseradish Hollandaise

  • 2 egg yolks (Large)
  • 1 1/4 Cups unsalted Butter
  • 2 TBL horseradish
  • 2 TBL lemon juice
  • salt & pepper To Taste

Instructions

  • Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
  • Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
  • Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
  • Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
  • Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.

Horseradish Hollandaise

  • Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
  • Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately. 
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Sockeye Salmon Breakfast Sandwich w/ Red Onions and Caper Cream Cheese

These are delicious and can be put together quickly on busy mornings before work or school in about the same amount of time it takes to cook the egg.

Course: Breakfast
Cuisine: American
Keyword: capers, cream cheese, eggs, muffin, red onion, salmon, sandwich
Servings: 4 Sandwiches

Ingredients

  • 4 English muffins Split
  • 2 Cans ThinkPink and/or Redhead Flaked
  • 4 eggs Cooked to Order
  • 1/2 Medium red onion Thinly Sliced
  • 1 TBL capers Minced
  • 1/2 Cup cream cheese

Instructions

  • 1. In a small bowl mix together Cream Cheese and chopped Capers. Toast English Muffins and spread evenly with CC mixture.
  • 2. Divide flaked Salmon between pairs of English Muffins and top with an egg cooked to your preference and slices of red onion.
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