To prepare the salmon: I seasoned the fillet with salt and pepper and dusted it with smoked paprika and pan seared it flesh side down in a nonstick skillet in a tablespoon of Kerrygold butter over medium-high heat for about 4 minutes. I turned it over and cooked it another 5 minutes, skin side down. I removed the skillet from the heat, covered it and set it aside. I then heated a separate small skillet and fried an organic cage free egg in a little more Kerrygold butter, seasoned it with sea salt and black pepper...and BOOM! I had the most delicious "Salmon & Eggs" breakfast. I tossed a few fresh blackberries on my plate and I was in "Salmon & Eggs" heaven. Move over steak...you don't stand a chance in my house as long as there's wild Alaskan salmon in my fridge! I snapped a couple photos below. Enjoy!
|This isn't just breakfast...it's ART!