Salmon and Egg Salad
This is my favorite recipe to treat myself after a long day of work. Being a type 1 diabetic, I developed it to be low carb but still high in nutrients. Enjoy!
- salt and pepper
- 2 cloves of garlic, minced
- 2 tbsp. chopped Italian parsley
- zest and juice of 1 lemon
- 1 6 oz. salmon fillet
- 2-3 tbsp. olive oil
- 3 tbsp. chopped capers
- 1/4 cup of mayonnaise
- 1/2 heart of romaine, chopped
- 1 roast red pepper, julienned
- 1/4 cup of sliced vandalia onions
- 1 egg
- 1Create a mixture of the salt pepper, chopped Italian parsley, lemon juice, lemon zest, and minced garlic
- 2Season the salmon fillet with olive oil and half of the mixture
- 3Mix the remainder of the mixture with 1/4 cup of mayonnaise and the chopped capers, set aside and use to dress the salad of chopped romaine and chopped roast red pepper
- 4Add a drizzle of olive oil to a cast iron skillet and cook the Salmon (starting with the skin side down) and the onions on medium, about 4 minutes on each side of the fillet (depending on the size).
- 5When the salmon is finished, top the dressed salad of romaine and roasted pepper with the salmon and the onions.
- 6Immediately drizzle the skillet with a bit of olive oil and fry the egg over easy in the pan, top the salmon with the egg and serve. Enjoy!
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