We also had a yummy salmon egg scramble this morning with some leftover salmon from last night’s dinner. You can vary this recipe to use up any amount of leftover salmon you have, just adjust the amount of eggs to get the right mixture. This was enough for six people. I served this with peppered bacon and muffins.
Here’s what I used:
8 oz cooked salmon, flaked into small pieces
7 eggs, beaten
2 tbsp butter
2 tbsp milk
1 tbsp chopped parsley (I would have used dill if I had any fresh in the house - you can use any herbs you like)
1/4 cup shredded Monterrey jack cheese (Gruyere would have been excellent here, but I didn’t have any in the house.)
salt & pepper to taste
Heat nonstick frying pan over medium high heat and melt butter in the pan. Add salmon and saute for a minute or two until the fish is warm.
While the fish is cooking, mix together the eggs, milk and herbs in a separate bowl. Add salt and pepper (I use kosher salt). Pour the egg mixture over the fish in the frying pan and scramble them together until the eggs are almost cooked. Add the cheese and stir in. Cook a few minutes longer until the eggs are cooked.
Enjoy!
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