Caveman Cuisine: Savory Salmon Scramble

Breakfast is happier with a savory salmon scramble.

3oz cooked fresh or canned salmon (rough chunks)
2 eggs (scrambled)
1/4 Hass avocado 
Sriracha hot sauce
4-5 sprigs of parsley (chopped)
Fresh ground black pepper
1 tbsp cultured/pastured butter (or coconut oil)

In a bowl, mix together salmon, eggs, parsley and a pinch of black pepper.  Heat a small skillet to medium and add butter.  When the butter melts, add the salmon-egg mixture and allow to cook.  When the eggs firm and the mixture moves freely, carefully flip to cook the other side.

Plate the salmon-egg patty on a serving dish and spoon avocado around the edges.  Drizzle a little Sriracha hot sauce over the avocado.  Decorate with a zucchini flower and micro-greens (just kidding, they happened to be in my garden this morning).

Yield: One sunny morning
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Fantastic post. Not sure if you are big into the whole Easter thing but this works in perfect as a great meal for good Friday.
    I added some Broccoli to add a bit of crunch.
    Love it, and had plenty of energy that kept me going till lunch.
    Thanks for the great share mate.

  2. I went to Catholic school growing up, so I completely understand the good Friday reference and am happy to help!