Caveman Cuisine: Salmon Salad with Fried Eggs and Creamy Dill Dressing

Copious greens, topped with salmon salad, fried eggs, and smothered with a creamy dill dressing.


6oz (1/2 can) of wild-caught salmon
2 eggs
1 tbsp butter or ghee
1/2 cup fresh dill
1 tbsp fresh lemon juice
1 tbsp sour cream
2-3 tbsp heavy cream
1 clove garlic
3 cups organic mixed baby greens
Fresh ground black pepper
Sriracha hot chili sauce (optional)


Prepare the dill cream sauce by first blending the dill and garlic into a paste using a food processor (or Magic Bullet blender).  In a separate bowl, combine cream, sour cream, lemon juice and fresh ground black pepper.  Stir the garlic-dill into the cream mixture until well combined.

Mix a tablespoon of the dill cream sauce into the canned salmon and set aside.

In a skillet, melt your butter over medium heat.  When the butter is hot (a drop of water will sputter when added to the pan) add your eggs and fry them to desired consistency.

Fill a large bowl with salad greens and top with the salmon salad and fried eggs.  Drizzle the remaining dill cream sauce over the salad, adding a little Sriracha or hot sauce if desired.

Yield: 1 bodacious bowl
Share on Google Plus

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.
    Blogger Comment
    Facebook Comment


Post a Comment