Wild Morning Salmon

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Tired of the same old breakfasts? Try eggs and salmon--they belong together. Get creative; there are many possible combinations, on of my favorites is with stir fried zucchini and a creamy dill sauce.

WILD MORNING
2-3 oz. wild salmon
1-2 eggs
1 zucchini, juilienned
chopped onion to taste, optional
coconut oil
creme fraiche (cultured sour cream available at Fresh Market)
fresh dill
sea salt and freshly ground black pepper
Bake salmon in 400 degree oven for about 15 minutes or until cooked through.* In small frying pan, saute julienned zucchini and onion until tender; set aside. Fry eggs on low heat in coconut oil, my favorite is sunny side up. To serve: place a dollop of creme fraiche with fresh dill stirred in on a plate, top with sauteed vegetables, salmon and egg(s).
Serves 1: increase portions to suit # of servings desired.
*I usually make this dish for breakfast when I have had salmon the night before. Great way to use leftovers and saves time in the morning.