Smoked Salmon and Zucchini Scramble (paleo, gluten free, Whole30)
There is a coffee shop and restaurant in Nashville called Fido and it was my favorite brunch spot for years. My roommate and I went every Sunday and got brunch, caramel lattes and usually dessert. No judging. There are so many delicious things on the menu but my all time favorite was the salmon scramble. The eggs, red onions, capers and cream cheese were a perfect accompaniment to the salty salmon. These days I can't eat chicken eggs (I've found that I can eat duck eggs though...YAY!) so I usually stick to zucchini or roasted vegetables as a base for scrambles. This dish can be eaten for brunch or whipped up in 10 minutes for lunch. If you want it to feel more like a breakfast scramble you can diced up the zucchini. When I'm making it for lunch I usually use zucchini noodles. It's a great way to use up all of that summer zucchini!
Smoked Salmon Zucchini Scramble
8 ounces of smoked or fresh (cooked) salmon, cut into pieces
3 organic zucchinis, chopped or spiralized (I used a julienne peeler to make noodles)
2 cups of baby spinach
1 clove of garlic, minced
1/4 of a red onion, minced (you can also use diced green onions or a shallot for a milder taste)
1 Tbs of capers
2 tsp of coconut oil, ghee or olive oil
1/2 cup of Avocado Green Goddess Dressing
Optional toppings: goat cheese, chives, green onions, chopped dill
Heat a large non-stick pan over medium heat. Add the oil, onion and garlic to the pan and sauté for 2-3 minutes. Add the spinach and stir to coat in the oil. When the spinach has just started to wilt, add the zucchini. Toss everything together. Add the salmon, capers and the dressing and cook another 1-2 minutes until everything is warmed through. You don't want to overcook the sauce or the salmon. Top with goat cheese (not whole30), capers, green onions and dill and enjoy!