A protein packed lunch made with vitamin B rich quail eggs and omega-3 filled salmon. Quail eggs are a great source of choline, the precursor to acetylcholine, the neurotransmitter involved in memory.
For the salad:
1 salmon fillet (preferably wild Alaskan salmon)
10 quail eggs
Juice of 1 lemon
For the walnut pesto:
½ cup walnuts
2 cups fresh basil
2 cloves garlic
¼ - ½ cup extra virgin olive oil
1 tbsp lemon juice
Himalayan/sea salt to taste
½ tsp black pepper
- Preheat the oven to 180°C.
- Season the salmon with pepper and place it skin side down on a non-stick baking tray, add the juice of half a lemon and bake until the salmon is cooked through (~15 minutes).
- For the pesto; combine the basil, walnuts and garlic in a food processor to form a course mixture. Add the lemon juice, then whilst pulsing slowly add the olive oil. Season to taste with salt and pepper.
- Bring a pot of water to the boil, add the quail eggs and cook for 2 ½ minutes, remove and place the eggs in iced water to prevent them from cooking further.
- Peel the quail eggs and half them to expose the yolks.
- Roughly break up the cooked salmon.
- Rinse the spinach, flake the salmon and assemble along with the eggs into a serving bowl.
- Dress with the homemade pesto.
* The flavour of the pesto will develop further if left in the fridge for an hour before serving.