Wild Alaska Salmon Omelette – A Hearty Breakfast Classic
Boaters, try this recipe: Wild Alaska Salmon Omelette. Breakfast is the most important meal of the deal- it gives you the energy you need to succeed, and that’s extra important when you’re out there on the waters of Bristol Bay working your tail off every single day. The most common excuse for having no breakfast is time, but you’ve got time for this one. It can be prepared relatively quickly if you have the ingredients on hand, and is hearty enough to last you at least through lunch. Awareness is critical out there on the water, and this brain food-heavy dish will keep you in top form.
Ingredients
1 salmon fillet (~10 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons butter
6 eggs
1/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 medium tomato, optional
1/4 medium green pepper, optional
Preparing the Meal
- Cut skinless, boneless Wild Alaska Salmon into 1/2-in. chunks. Chop up onion, pepper, and tomato to similar size pieces.
- In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside.
Sautee and Set Aside
- In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs.
- As eggs set, lift edges, letting uncooked portion flow underneath.
Lift Edges to Let Uncooked Portion Flow Underneath
- When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese, pepper, and tomato pieces if desired; fold omelet over filling.
- Cover and let stand for 1-1/2 minutes or until the cheese is melted. Serve and enjoy.
Boaters, Try This Recipe!
