Smoked salmon isn’t just for bagels and cream cheese any more — it’s too delicious and convenient to not serve it in a wider variety of ways. And as long as you opt for wild salmon, you’ll be enjoying an anti-inflammatory omega-3-rich boost to your meal. Here’s why: that gorgeous salmon hue is due to the salmon’s diet of red-pigmented krill. The krill are red because of the algae they eat, which in turn contains astaxanthin (the name of the phytochemical that causes the red color) and omega-3 fatty acids. Farmed salmon don’t eat krill, they eat dye chips. If they didn’t eat dye, their flesh would be gray rather than “salmon”-colored.
So what else aren’t the farmed salmon eating because they aren’t eating krill? You got it: the omega-3s. Hence, farmed salmon is nowhere near as anti-inflammatory as wild salmon. Sustainably managed wild Alaskan salmon is also is much better bet for the environment. Point is, it’s worth choosing wild salmon. If you also go with eggs from pastured hens to make this quick breakfast, your day will be off to one heck of an energy-rich, anti-aching day!
Note that smoked salmon, lox, and gravlax are all terms used to described salmon that has been cured and/or smoked in various ways. “Kippered” refers to herring that has been smoked.
Sunny Side Up Eggs with Smoked Salmon & Dill
Ghee or butter, preferably from grass-fed cows
Eggs, preferably from pastured hens
Smoked wild salmon, minced
Dried dill for garnish
Melt a pat of ghee or butter in a large skillet over medium heat. Crack in eggs — figure on two per person — and let cook undisturbed for about 3 minutes or until egg whites are opaque and lightly brown on the bottom. Using a large spatula, gently flip/slide over eggs and cook for an additional minute. Serve topped with minced salmon and a sprinkling of dill. Talk about five minutes deliciously well spent!
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