Download PDF by Nikki Young: 4 Ingredients Paleo Cookbook

By Nikki Young

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Extra info for 4 Ingredients Paleo Cookbook

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Heat the oil in a pan on medium heat and cook the salmon fillets for 4-5 minutes skin-side down or until the skin is crisp. Turn over and cook for a further 1-2 minutes or until cooked to your liking. Serve. Honey Lime Smoked Trout serves 4 500g smoked trout 1 tsp sesame oil 1 tbs lime juice 1 tsp honey Combine the sesame oil, lime juice and honey in a small bowl. Place the smoked trout on a plate and drizzle with the honey lime dressing. Serve. Fried Eggs with Mixed Herbs serves 2 4 eggs 1 tbs olive oil Handful of mixed chopped herbs (such as parsley, chives, thyme and rosemary), finely chopped Pinch ground black pepper Heat the oil in a pan on medium heat and add the eggs.

Then place the scollop face side down in the pan and cook until golden, being careful not to overcook. Serve the scallops with a drizzle of lemon juice. Pan-Fried White Fish Fillets With Prosciutto & Rosemary serves 4 300g white fish fillets 3 tbs olive oil 8 slices prosciutto 1 tbs rosemary leaves Heat the oil in a pan on medium heat. Fry the fish fillets, prosciutto and rosemary leaves in the pan for 5-6 minutes each side or until cooked. Serve. Mini-Salmon Quiches serves 4 1 salmon steak 6 eggs 1 bunch dill 1 lemon (zest and 1 tbs of juice) Preheat a BBQ grill on high heat.

Heat the oil in a pan on high heat and cook the scallops, pancetta side down in batches on all sides until the pancetta is crisp. Then place the scollop face side down in the pan and cook until golden, being careful not to overcook. Serve the scallops with a drizzle of lemon juice. Pan-Fried White Fish Fillets With Prosciutto & Rosemary serves 4 300g white fish fillets 3 tbs olive oil 8 slices prosciutto 1 tbs rosemary leaves Heat the oil in a pan on medium heat. Fry the fish fillets, prosciutto and rosemary leaves in the pan for 5-6 minutes each side or until cooked.

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4 Ingredients Paleo Cookbook by Nikki Young


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