Wild salmon egg wrap to start the weekend anyone? Egg wraps are a great alternative to a floury tortilla and a great source of protein. Grain free, dairy free and nut free this wild salmon eggs wrap is super easy to make and really versatile so if you don’t fancy salmon today, fill with your favourite filling. I like to throw lots of flavour into the mixture, today I added crispy naturally sweet shallots and lots of fresh fragrant coriander and parsley, but you can add whatever herbs and spices you fancy.
Rolled mine up with some wild salmon and a roasted Romero pepper. Did you know that wild salmon contains many less contaminants and saturated fat than farmed salmon and more micronutrients? It’s readily available in most supermarkets these days so if you’ve not tried it already, i’d highly recommend it to maximise the nutritional benefits oily fish give us. I don’t know about you but Inflammation is my Achillies heel. All my recipes are autoimmune friendly with a vision to keep inflammation in the body in check mainly by removing grains, dairy and sugar.
Whilst my recipes are dairy free (milk and yoghurt for sure) I do occasionally use butter and ghee. They’re both full of butyric acid which is one of the best things you can consume for healing the gut lining if you have any kind of autoimmune disease or compromised gut. I even take it in supplement form sometimes when I feel I need a helping hand. Most people tolerate butter well, it tends to be cow’s yoghurt and milk that causes more reactions. If you’re building up to butter, start with Ghee and then Raw Butter. I get mine from Hook and Son at Borough Market or they do home delivery too.
Gone a bit colour crazy today. I love having colour in my life, it makes me feel alive. Always try to wear it, eat it and surround myself with it. There’s too much crime, criticism and complaining in the world… oh and black! The more colourful you eat, the more nutrients you consume. The table I shot this photo on is one of my favourties, it’s a old cart I found in a salvage yard and painted up. What do you like to surround yourself with to make you smile?
Ready to roll up?
Makes 1 wild salmon egg wrap
- 2 eggs
- 1 teaspoon butter or 1-2 tablespoon of oil of choice
- 1 small onion
- Handful chopped fresh parsley and coriander
- 1 Romero pepper
- 1 tablespoon olive oil
- 1 wild salmon fillet
- Salt and cracked black pepper
Preheat the oven to 180C (fan assisted)
Place the wild salmon on a baking tray. Season with salt and pepper and a little olive oil. Cut the pepper in half, remove the seeds, place on a baking tray with 1 tablespoon of olive oil, a pinch of salt and pepper and roast both in the oven for about 15 minutes (depending on the size of the fillet you may need to take it out after 12 minutes or leave it in a little longer.)
Meanwhile, remove the onion skin and slice into thin rounds. Heat the butter or oil in a frying pan and sweat the onions. Remove from the pan. Crack open the eggs into a cup, season with salt and pepper, whisk and add the herbs. Add a little more oil to the pan to coat the bottom, pour in the egg mixture, the onions and cook like you would an omelette. I like mine well done so it took about 3 minutes. Don’t forget to flip and cook both sides. Remove from the pan.
When the peppers and salmon are cooked place in the centre of the omelette with a bit more coriander and parsley and heavenly smashed up avocado. Roll and there’s your wild salmon egg wrap good to go.
Share this Post