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Salmon and Egg Bowl
Ingredients
  • 1 large handful red vein sorrel or mixed salad leaves
  • 1 handful picked coriander leaves
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp lime juice
  • Sea-salt flakes and freshly ground black pepper
  • 4 free-range eggs
  • 1 Tbsp sesame oil
  • 2 tsp fish sauce
  • 4 x 150g salmon fillets, skin off
  • 3 Tbsp coconut oil or good-quality animal fat
  • Juice of ½ lemon
  • 2 radishes, thinly sliced
  • 1 handful alfalfa sprouts
  • 4 Tbsp pink sauerkraut
  • 1 avocado, cubed
  • 2 tsp toasted sesame seeds
Steps
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