When I make smoked salmon scrambled eggs, I also add either asparagus or kale. Not only is this dish delicious and easy to make, but it’s healthy too. Google “healthiest vegetables” and asparagus and kale will show up in the top ten. Salmon also has a long list of health benefits. I love the Original Smoked Salmon from the Honey Smoked Fish Company, which is available at Costco and several other grocery stores. The exact measurements aren’t critical.
A few blueberries and a bit of cantaloupe seem to be a perfect compliment to smoked salmon scrambled eggs. I can practically feel all those vitamins, antioxidants, and omega-3 fatty acids doing a happy dance in my body.
Now that you have some smoked salmon, what else can you do with it? It’s an ingredient that I use in many dishes including:
- Smoked salmon pate
- Smoked salmon hummus canapés
- Asparagus smoked salmon soup
- Smoked salmon hash
- Smoked salmon corn cakes
- Garden salad with paprika vinaigrette topped with smoked salmon
- Ziploc omelet using smoked salmon as an optional ingredient
Preparation time: 15 minutes Total time: 15 minutes
Specialized kitchen utensils:
- Nothing special for this one
- 1 cup asparagus (8 to 10 spears, snapped into 1- to 2-inch pieces) — OR — 2 cups kale, ribs removed and sliced in small pieces
- 1 tbsp coconut, avocado or vegetable oil
- pepper to taste
- 1/2 cup smoked salmon, crumbled
- 4 eggs
Heat 1 tbsp oil in a skillet over high heat. Add asparagus or kale. Season with pepper; for my taste, the smoked salmon is salty enough without adding salt. The kale will shrink in cooking. I like my asparagus and kale well done, with a bit of brown on them. Cook them to your preference, then add the smoked salmon. Turn the heat down to medium. Add the eggs and scramble. Serve immediately.