Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg | Kita Roberts GirlCarnivore.com
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Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg

Whip out this crazy good whole 30 approved pan-seared salmon dish with simple creamy leeks and a perfectly poached egg any time of day to impress anyone -yourself included. 
Course Main Course
Cuisine American
Keyword pan seared salmon
Prep Time 10 minutes
Cook Time 40 minutes
5 minutes
Total Time 50 minutes
Servings 4
Calories 163kcal
Author Kita Roberts

Ingredients

  • Fingerling potatoes
  • 2 tbsp olive oil or other cooking fat
  • 3 garlic cloves minced, divided
  • Salt and pepper
  • 2 leeks rinsed well, tops and bottoms removed, sliced thin
  • 2 tbsp ghee
  • 1 tsp Arrowroot powder
  • 1/3 - 1/2 cup cashew almond milk use cream if not Whole30
  • 1/4 tsp Cayenne
  • 1/2 tsp Mustard powder
  • 1 tsp fresh lemon zest
  • 2 to 4 salmon fillets
  • 1 tsp White vinegar
  • 2 to 4 eggs

Instructions

  • Preheat oven to 425 F.
  • Slice the fingerlings in half lengthwise and toss with oil, 2 cloves minced garlic, and salt and pepper. 
  • Spread evenly onto a baking sheet and cook until golden and crispy, 30-35 minutes, tossing once halfway through cook time.
  • Meanwhile, coat a medium skillet with 1 tablespoon ghee and heat over medium. 
  • Add the leeks and saute for 5-7 minutes. 
  • Add the remaining garlic clove and cook for 30 seconds. 
  • Season with salt and pepper. 
  • Add the arrowroot powder and stir to coat everything.
  • Whisk in the nut milk and add cayenne, mustard powder, and lemon zest. Allow to thicken over a low simmer.
  • In an oven-safe skillet, heated over medium-high heat, add the remaining ghee. 
  • Season the salmon with salt and pepper. 
  • When the skillet is hot, place the salmon, skin side down and cook until the bottom is golden and crispy. 
  • Flip salmon and finish in the oven 5 to 7 minutes longer.
  • While the salmon finishes, prepare the eggs. 
  • Bring a pot of water with a splash of white vinegar and salt to a low boil. 
  • Crack the eggs into individual small cups to make handling easy. 
  • Hovering just over the water, carefully slide the eggs in, one at a time and gently stir the water. 
  • Allow to cook 3 to 4 minutes. Remove with a slotted spoon and drain excess water.
  • To serve, toss the potatoes with the arugala. Top with the salmon, a dollop of the creamed leeks, and the poached egg. Serve.

Nutrition

Calories: 163kcal | Carbohydrates: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 15.8% | Vitamin C: 8.1% | Calcium: 3% | Iron: 5.2%