Robin Rhine McDonald
How to make your fish & chicken supply last longer
Here’s a healthy, tasty way to make your fish & chicken supply go farther.
This is a salmon salad with hard boiled eggs on top of kale, with a dill pickle that’s been in our fridge forever. Ha.
Normally, our salmon meal would be 3 filets that we eat between the two of us with some roasted veggies.
By adding avocado oil based mayo and hard boiled eggs, we were able to double the portion.
Our produce supply is low due to the COVID-19 shut in, so to ensure we’re still getting greens, we were able to enjoy this atop a few leaves of shredded kale.
Here’s what I threw in!
💚Three 3oz filets of Butcher Box (use this link for $30 off your first order) wild sockeye salmon (You can use any fish - sardines are a great non perishable option - or chicken as well!)
💚4 hard boiled eggs (To stretch it farther, you could add more eggs or even some boiled and cooled potatoes)
💚1/4 cup of Primal Kitchen Foods avocado oil based mayo
💚Juice from 1 lime
💚1/4 tsp of sea salt
💚1/4 tsp of paprika
💚1/4 tsp of garlic powder
💚1/2 tsp of chipotle seasoning (A spice mix. You can add actual chipotle and cumin if you like)
All you have to do to make it is:
🙌Bake the salmon with enough avocado oil or coconut oil to prevent it from sticking to a pan for 20min at 350F.
🙌Hard boil the eggs while salmon is cooking. I make them in the instant pot for 5 min with a quick release after 1 min, then throw them in ice water. That makes them soft boiled.
🙌Let the salmon and eggs cool in the fridge for about an hour.
🙌Throw all the ingredients in a bowl and mash and mix with a fork until combined!
🙌Serve with whatever greens or veggies you’ve got on hand!