By Nikki Young
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Additional info for 4 Ingredients Paleo Cookbook
Serve the scrambled eggs with a side of mushrooms. Pan-Fried Caraway & Capsicum with Eggs serves 2 2 capsicums (1 red & 1 green), thinly sliced ½ tsp smoked paprika ½ tsp caraway seeds 4 eggs Heat a pan on medium heat and add the capsicum slices, paprika and caraway seeds. Stir for 3-4 minutes until warmed. Remove from the pan and place to the side. Return the pan to the heat, add the eggs and cook to your liking. Place the capsicum on a plate and top with the fried eggs to serve. Yellow Squash with Boiled Eggs serves 2 2 tbs olive oil 4 yellow squash, thinly sliced 2 tsp fresh thyme leaves 4 eggs Heat the oil in a pan on medium-low heat and add the yellow squash and thyme.
Serve. Cajun Salmon serves 2 4 x 200g salmon fillets, skin on 4 tbs olive oil 2 tbs cajun seasoning Rub the cajun seasoning onto all sides of each salmon fillet. Heat the oil in a pan on medium heat and cook the salmon fillets for 4-5 minutes skin-side down or until the skin is crisp. Turn over and cook for a further 1-2 minutes or until cooked to your liking. Serve. Honey Lime Smoked Trout serves 4 500g smoked trout 1 tsp sesame oil 1 tbs lime juice 1 tsp honey Combine the sesame oil, lime juice and honey in a small bowl.
Pan-Fried Garlic & Lemon Gurnard serves 2 4 x 200g gurnard fillets. 4 tbs olive oil 1 preserved lemon, sliced 4 garlic cloves, finely sliced Combine 2 tablespoons of olive oil, preserved lemon and garlic in a small bowl to create the marinade. Rub the marinade onto the gurnard fillets. Heat the remaining 2 tablespoons of oil in a pan on medium heat and fry the fillets for 4-6 minutes or until cooked. Serve. Cajun Salmon serves 2 4 x 200g salmon fillets, skin on 4 tbs olive oil 2 tbs cajun seasoning Rub the cajun seasoning onto all sides of each salmon fillet.
4 Ingredients Paleo Cookbook by Nikki Young