A keto- and paleo-aligned breakfast: quick to assemble, with a focus on fats and complete protein. A piece of wild salmon, homemade seaweed aioli, sprouts, kimchi, dark leafy greens, olives and cucumber come together into a structured, satisfying plate. Black berries or kiwi pair well with this type of breakfast.
- 1 slice of wild salmon
- 1-2 tbsp homemade aioli or mayonnaise
- A handful of sprouts (any)
- 2-3 tbsp kimchi or other fermented vegetables
- Handful of olives
- Cucumber
- Handful of dark leafy greens
- 1-2 tbsp capers
- Salt, pepper, lemon juice
Lightly season the salmon with salt, add pepper and a few drops of lemon juice if desired. Pan-fry, grill or bake until just cooked through, keeping the inside soft and juicy.
Arrange a base of dark leafy greens on a plate. Add the cucumber, sprouts, kimchi, olives and, if using, capers. Place the warm or room-temperature salmon in the centre. Spoon a layer of homemade seaweed aioli or mayonnaise over the fish. If needed, finish with another squeeze of lemon juice.
Serve a portion of black berries or sliced kiwi separately as a fruit pairing for the breakfast. The combination of protein and fats from the salmon and aioli, together with fermented foods and greens, creates a quick, complete breakfast within a keto/paleo framework.
Lightly season the salmon with salt, add pepper and a few drops of lemon juice if desired. Pan-fry, grill or bake until just cooked through, keeping the inside soft and juicy.
Arrange a base of dark leafy greens on a plate. Add the cucumber, sprouts, kimchi, olives and, if using, capers. Place the warm or room-temperature salmon in the centre. Spoon a layer of homemade seaweed aioli or mayonnaise over the fish. If needed, finish with another squeeze of lemon juice.
Serve a portion of black berries or sliced kiwi separately as a fruit pairing for the breakfast. The combination of protein and fats from the salmon and aioli, together with fermented foods and greens, creates a quick, complete breakfast within a keto/paleo framework.
