The Salmon Run

Name: The Salmon Run
Yield: Serves 2
Ingredients: juice of ¼ lemon; salt; 280 grams salmon; 2 teaspoons coconut oil; 1 cup uncooked brown rice; salt and pepper; 2 egg yolks; 1 handful fresh basil leaves; ½–1 clove garlic, crushed; 4 courgettes, sliced into ribbons; juice of 1 lemon; olive oil; 1 small handful pea shoots; 5 tablespoons olive oil; ½ cup peas, blanched; 1 egg

Courgette and Salmon Bowl with Basil Aïoli

Preparation info

Serves
2

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This is the perfect brunch bowl and a bit of a ‘show off’ with the aïoli and salmon, but it is so quick and easy to make.

Once you know how to make this basil aïoli, you can recreate it to add to a multitude of other dishes.

Ingredients

Basil Aïoli

2 egg yolks
1 handful fresh basil leaves
½–1 clove

Pescatarian
Gluten-free
Brunch
Breakfast

Method

For the aïoli, place the egg yolks, basil, garlic, lemon juice and olive oil in a food processor and blend until you reach a thick and creamy consistency. Add salt to taste and set aside.

Cook the brown rice as per the packet instructions or refer. Set aside.

In a large frying pan over medium to high heat, add the coconut oil and salmon