Servings: 2

2 salmon fillets (5 ounces each), skin 2 salmon fillets (5 ounces each), skin
removed removed
1 teaspoon salt 1 teaspoon salt
½ teaspoon black pepper ½ teaspoon black pepper
3 tablespoons cooking fat 3 tablespoons cooking fat
2 large eggs, poached 2 large eggs, poached
½ cup hollandaise (recipe in Sauces) ½ cup hollandaise (recipe in Sauces)
1 pinch cayenne peppe 1 pinch cayenne peppe

PREHEAT the oven to 350°F.
SEASON both sides of salmon evenly with the salt and
pepper. In a large oven-safe skillet, heat the cooking fat
over medium-high heat, swirling to coat the bottom of the
pan. When the fat is hot, add the salmon fillets skinned-side
down. Sear the salmon until you see the edges start to pull
away from the pan, 3 to 4 minutes. Slide a metal spatula
under each fillet and turn. (If they are ready, they will come
off with little effort, so don’t rush this step! If the fillets
don’t readily release, allow another minute before turning
them over.)
TRANSFER the pan to the oven and bake for 5 to 7 minutes,
until white “curd” protein starts to show on the sides
of the salmon. Check often, as thinner salmon will cook
faster. Transfer the cooked salmon to a plate.
PLACE the poached eggs over the salmon fillets and
drizzle evenly with the hollandaise. Top with a dash or two
of cayenne pepper and black pepper.

Pages refer to the Whole 30 Cookbook  Pages refer to the Whole 30 Cookbook
SKINNING SALMON To remove the skin from salmon,  SKINNING SALMON To remove the skin from salmon,
place the fillet skin-side down on a flat surface. Pressing  place the fillet skin-side down on a flat surface. Pressing
gently on the top of the fillet to hold it in place, slide a sharp  gently on the top of the fillet to hold it in place, slide a sharp
knife between the skin and the flesh closest to your body.  knife between the skin and the flesh closest to your body.
While holding on to the flap of skin you just created, slide  While holding on to the flap of skin you just created, slide
the knife away from you, separating the skin from the flesh.  the knife away from you, separating the skin from the flesh.
Discard the skin. Most fish markets and health food stores will  Discard the skin. Most fish markets and health food stores will
skin your fish for you, so feel free to ask your fishmonger for  skin your fish for you, so feel free to ask your fishmonger for
this service before he wraps up your purchase.  this service before he wraps up your purchase.
it’s important that the fat be very hot to  it’s important that the fat be very hot to
properly sear fish. To test, toss in a few  properly sear fish. To test, toss in a few
grains of sea salt, or a small piece of  grains of sea salt, or a small piece of
your ingredients (like a bit of garlic or a  your ingredients (like a bit of garlic or a
small square of onion). if it sizzles, your  small square of onion). if it sizzles, your
pan is ready! You can also stick the end  pan is ready! You can also stick the end
of a chopstick or a wooden spoon into  of a chopstick or a wooden spoon into
the oil. if bubbles form around the wood,  the oil. if bubbles form around the wood,
you’ve reached the right temperature.  you’ve reached the right temperature.