I like to keep nitrate-free “lox” on hand for when we are on the run. Traditional smoked salmon can be high in polyaromatic hydrocarbons (PAH), created from the smoke of wood or coal as it burns. They’re also found in high concentrations in commercial liquid smoke, used to speed up the smoking process of seafood and meat. PAH is believed to cause cancer. While cold smoking without nitrates and liquid smoke eliminates this substance, it also decreases the shelf life. Make sure you consume the higher-quality salmon in a reasonable time frame. Also, if you’re on a low-sodium diet, make sure you look for low-sodium smoked salmon. It can mean a difference of over 1,200 milligrams of sodium in one serving. I prefer low-sodium smoked salmon to avoid water retention.
SERVES 1
INGREDIENTS:
coconut oil nonstick cooking spray
1 egg
¼ cup chopped veggies on hand or ½ cup spinach
a dash of your favorite spices
1 coconut wrap, plain or curry flavor
¼ avocado, sliced
2 ounces low-sodium smoked salmon
salt and pepper, to taste
PREPARATION:
1. Spray a small nonstick skillet with coconut oil spray. Over medium-low heat, scramble the egg. As egg is scrambling, add chopped veggies or spinach, stirring regularly. If preferred, you can heat the salmon for the last few seconds of cooking. I prefer not to heat the salmon and save this step. Add spices as desired. Curry or chili powder adds a tasty twist.
2. Remove egg mixture from heat when cooked (usually cooks within 2 to 3 minutes). Allow to cool for 1 minute. (If the egg is too hot, it will wilt the coconut wrap.)
3. While egg is cooling, place coconut wrap on a square of parchment paper. Place egg mixture on wrap lengthwise at one end, to accommodate rolling (like a burrito).
4. Top with avocado and smoked salmon. Sprinkle with salt and pepper as desired.
5. Make a small fold at the bottom of the wrap, so contents don’t fall out. Roll tightly. Wrap parchment paper around burrito and fold the top down.
NUTRITIONAL INFORMATION PER SERVING: 317.3 calories, 18.4g protein, 6.9g carbohydrates, 6.0g fiber, 1.5g sugar, 20.5g fat, 6.1g saturated fat, 199.0mg cholesterol, 300mg sodium for low-sodium smoked lox