Chef Ned Bell’s Green Eggs and Salmon

Dr. Seuss, a.k.a. Author Theodore Geisel, actually wrote “Green Eggs and Ham” on a bet that he couldn’t write a book with fifty or fewer distinct words. Practice this recipe once or twice, and we’re willing to bet it’ll become your new signature dish. For our latest meal, courtesy of Chef Ned Bell, we’re convinced that even Dr. Seuss would approve of this delicious Green Eggs and Salmon recipe. Whether you’re in a box or with a fox, this appetizing meal that’s healthy and high in protein is worth a try!

Serves: 2

Dressing Ingredients:

  •  2 whole ripe avocados, peeled and pitted
  •  2 cups green garbanzo beans (aka. Chickpeas, put aside 3 tablespoons for later.)
  •  1/4 cup chopped fresh basil
  •  ¼ cup chopped fresh chives
  •  1 cup olive oil (extra virgin is best)
  •  2 tbsp Greek yogurt
  •  Juice and zest (grated skin) of 1 lime
  •  Juice and zest of 1 lemon
  •  1 tsp sea salt
  •  1 tsp cracked black pepper


  • Blend all dressing ingredients in a food processor until it’s smooth.
  • Adjust seasoning with sea salt and pepper to taste. Set aside until you’re ready to build your breakfast skillet for baking.

Pastrami-Cured Salmon Instructions:

  • Watch this video demonstration for how to cure wild salmon fillets.
  •  Once rinsed, coat salmon fillets with a little olive oil, and season with a pastrami spice blend before grilling. We suggest picking up a premade pastrami seasoning blend, but you can also make your own
  •  From there, just keep an eye on the salmon and cook it to your preference. While salmon is cooking, prepare breakfast skillet for baking.

Breakfast Skillet Ingredients:

  •  1 avocado
  •  2 tbsp ricotta
  •  2 eggs per person
  •  Pea shoots (desired portion)
  •  1 wild salmon fillet per person


  •  Preheat your oven to 350 degrees, while you prepare the ingredients.
  •  In a cast iron skillet or oven-safe casserole dish, toss a few tablespoons of the green chickpeas to cover the bottom of the dish.
  •  Add two generous spoonfuls of the green chickpea dressing into the center of the skillet.
  •  Crack 2 eggs on either side of the green chickpea dressing.
  •  Bake in the oven for 10 minutes or until the eggs are set, but not hard.
  •  Remove from the oven and dish out onto serving plates. Add your salmon fillets once cooked, along with the ricotta, some sliced avocado and pea shoots on top.
  •  Drizzle with extra virgin olive oil and a squeeze of fresh lemon juice, and check out our pictures to see how the dish is presented.


About Chef Ned BellFarms, lakes and oceans to table is an essential mandate of Chef Ned Bell. Growing up in the Okanagan Valley has instilled in him a lifelong passion for fresh and locally sourced cuisine. Chef Bell believes that food doesn’t need to be complicated, but it is important to know where it comes from. When the apron is off, Ned can be found running local trails, cycling and spending time with family. 

Photo credit: Four Seasons Vancouver 


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