Salmon and egg bowl Recipe | Better Homes & Gardens Australia

Ingredients

• 1 large handful red vein sorrel or mixed salad leaves
• 1 handful picked coriander leaves
• 1 Tbsp extra-virgin olive oil
• 2 tsp lime juice
• Sea-salt flakes and freshly ground black pepper
• 4 free-range eggs
• 1 Tbsp sesame oil
• 2 tsp fish sauce
• 4 x 150g salmon fillets, skin off
• 3 Tbsp coconut oil or good-quality animal fat
• Juice of 1/2 lemon
• 2 radishes, thinly sliced
• 1 handful alfalfa sprouts
• 4 Tbsp pink sauerkraut
• 1 avocado, cubed
• 2 tsp toasted sesame seeds