Here’s the recipe that inspired me to try a blog. Definitely, one of the best dishes I’ve every created. I made this for my brother, Auston and his wife, Jenn last night after the HaHo Market. Sam, exhausted from his epic ice climbing adventure, could not join us. So I turned the left overs into breakfast this morning.
The Coconut Cream Sauce is the star of this dish. You could use it for all sorts of stuff.
Eggs over Sammy Recipe
Salmon topped Quinoa with Savory Coconut Cream Sauce, Crispy Potatoes & a Fried Egg (Paleo)
4 white potatoes (russet, yellow or red)
¾ C Quinoa
1½ C water or broth
2 cups baby spinach
½ bell pepper - diced
¼ red onion – diced
4 salmon fillets (or fish of your preference)
4 eggs (organic, pastured)
Coconut oil for baking and sauteing
Coconut Cream Sauce:
3-4 cloves garlic
2 T coconut oil
1 heaping T coconut flour
1 (15 oz) can coconut milk (I use full fat, lite will work also)
¼ C nutritional yeast
1 t miso
1 t onion powder
½ t garlic powder
¼ t nutmeg
Crushed red chili pepper flakes to taste
Directions: Preheat oven to 400 degrees
1. Start Quinoa: Bring water and quinoa in a small covered pot to boil. –Once boiling, stir & let simmer on low, covered for 15 minutes. –When done, take off the burner, fluff with a fork and leave covered until ready to use.
2. Chop potatoes –Toss in 1 T of melted coconut oil on a baking sheet. –Sprinkle with salt and pepper. –Bake for 20-25 minutes, turning once halfway
While Quinoa and Potatoes are Cooking:
3. Make the Sauce!
- Heat 2 T coconut oil in a large, deep skillet on low
- Dice garlic cloves
- Cook garlic for 1-2 minutes (until fragrant) on medium-low
- Add heaping T coconut flour and stir vigorously with a whisk for 1 minute
(It may clump- it’s OK)
- Add 1 can coconut milk and whisk to work out the clumps
- Add the remaining sauce ingredients and stir
- I suggest a lot of cracked pepper and a lot of crushed red chili flake.
Taste as you go - It will develop it’s flavor as it simmers.
- Simmer, covered on very low heat
4. Bake Fish: Put salmon in a glass baking dish. –Sprinkle with salt and pepper and tiny pats of coconut oil. –Bake with potatoes at 400 for 10-12 minutes.
5. Saute Veggies for Quinoa: Heat some coconut oil in a sauté pan.
– Finely dice red onion and bell pepper.
– Saute onion & pepper on medium heat for 3-4 minutes.
– Add spinach, salt and pepper and sauté for 2-3 minutes more, until spinach is wilted.
– Using a fork, stir the sautéed veggies into the quinoa and leave covered.
6. Fry your eggs and plate!
- Sauce first on plate
- Scoop a small pile of quinoa mix
- Put Salmon and fried egg on top
- Sprinkle with crispy potatoes. It’s important to sprinkle the potatoes last so they keep their crispy texture.