This recipe, Smoked Salmon and Sprout Saute, which is as simple as can possibly be, came from one of those “What do I have in the ‘fridge?” moments. I am always up for a little living on the edge. Especially if it also involves smoked salmon. Read the whole scintillating story on how this recipe came to be. Then you can come back and make it.
I should probably clarify “smoked salmon” for the purposes of this Smoked Salmon and Sprout Saute dish. I am referring to Scottish smoked salmon, which in the US is referred to as “Lox” and typically served on a bagel with cream cheese. Those ultra thin slices of salmon, smoked until they are deep orange and semi-translucent. I did not use American-style smoked salmon which is a salmon fillet smoked until it is cooked.
If you’re looking at this picture of my Smoked Salmon and Sprout Saute, head cocked to one side, thinking, ‘Those aren’t sprouts”, you’re right. Those are, in fact, pea shoots. And, let me tell you, pea shoots are simply delicious in this recipe, and if you can find them in your local store then grab those puppies and bring them home! However, you don’t see them very often, so I have also done this dish with sprouts and it was just as good. Use whatever sprouts or pea shoots you have available where you are. Bean sprouts are always available year round, but there’s other exciting sprouty things usually on hand at the grocers too.
Smoked Salmon and Sprout Saute
Author: Carrie Brown | Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 2
What You Need
- 2 TBSP coconut oil or avocado oil
- 1 lb / 450g leeks, finely sliced
- 4 oz / 110g smoked salmon (lox), sliced into thin strips
- ½ cup / 4 fl oz. full fat Greek yogurt (NON-FAT WILL NOT WORK!)
- Ground black pepper
- 2 oz / 55g pea shoots, bean sprouts or whatever other sprouty thing takes your fancy
What You Do
- Heat the coconut oil over medium-low heat and sauté the leeks until they are soft. Do not allow them to brown.
- Add the smoked salmon and Greek yogurt and stir well.
- Season with ground black pepper to taste.
- Heat just long enough to warm through.
- Toss in the pea shoots, bean sprouts, or other sprouty things and stir gently – but well – until they are evenly distributed through the salmon and leeks.
Top Recipe Tips
- Pea shoots are quite long, so if you use them I suggest cutting them in half to make them more manageable.
- Heating non-fat yogurt makes it separate / curdle. It still tastes good but it looks nasty. Full fat yogurt all the way when heating!
- Check out the Ingredients Guide for information on ingredients.
- Read the back story for this recipe.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More fish recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!