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| Wild Salmon, spring Onion and Tarragon omelette |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Packed with flavour and easy to make, this recipe will give you a great
start to your day. Packed with flavour and easy to make, this recipe will
give you a great start to your day.
Ready in 10 minutes - serves 2
1 can
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(213 g) Gold Seal® Wild Alaska sockeye or pink salmon |
| 2 |
large eggs |
| 2 Tbsp. |
milk |
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salt & pepper |
| 1 tsp. |
butter |
| 4 |
spring onions, chopped |
| pinch |
tarragon or parsley, chopped |
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mixed green salad (optional) |
- Drain the can of wild Alaska salmon and set aside.
- Beat the eggs and milk together and season with a little salt and pepper.
- Melt butter in a frying pan, add chopped spring onions and cook for a couple
of minutes until softened and then lift from the pan.
- Pour the egg mixture into the omelette pan and cook over a medium-high heat
until the base sets. Use a wooden spatula to push the cooked egg towards the
middle of the pan, so that the raw egg flows over the surface and sets. Scatter
the omelette with the spring onions and a little tarragon or parsley.
- Add the salmon chunks, then fold the omelette over and slide out onto a warm
plate. Serve immediately with a salad (if desired).
| Nutritional Values |
Per serving:
Calories 154
Fat 10.7 g
Carbs 3 g
Protein 13 g
Fibre 0.4 g
Sat fat 4.5 g
Cholesterol 187 mg
Sodium 223 mg
Sugar 2.1 g
Calcium 167 mg
Source: www.calorieking.com |
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