Poached Salmon Scramble

Yield: 1-2 servings

8-ounce salmon fillet

2 eggs

salt and pepper, to taste

1. In a pot, bring 1-inch of water to a boil. Poach the salmon, cooking it just halfway. When slightly cooled, shred into pieces.

2. In a bowl, whisk the eggs.

3. In a non-stick pan, heat the coconut oil over medium heat. Add the eggs. Be sure to keep the eggs moving in the pan.

4. When eggs are 2/3 cooked, add the poached salmon pieces. Keep the mixture moving in the pan until eggs are fully cooked.

5. Serve with cauliflower dill puree.

Clean Eats cookbook