105g tin of Wild Salmon or a couple of fillets of smoked mackerel if you prefer
1 – 2 tsp coconut oil
200g-300g of greens, chopped (use spinach, greens, kale, sugar snap peas)
2 tbsp. homemade stock/1 veggie stock pot
Handful of walnuts
Sprinkling of sesame seeds
½ avocado, sliced
1 egg (optional)
Heat the oil in a pan; add the greens and sauté until tender (around 3-5 mins) adding the stock/stock pot (if using a stock cube you may need to add a couple of spoons of water).
Empty the tinned salmon or rip up the mackerel fillets into the pan.
Add the walnuts and sesame seeds and sauté for another minute before adding the avocado.
If you want to add the egg, now’s the time to crack it over the top, let it move around the fish and greens and cook for another couple of minutes until the egg has set.
Serve immediately in a bowl.