Okay. Favorite food combinations: Go.
Chocolate and peanut butter . . .
Carmel and apples . . .
Yogurt and strawberry jam . . .
Coffee and cream . . .
French fries and vinegar . . .
salmon and dill . . .
Wine and everything . . .
Yes. Wine and EVERYTHING.
But we can pretend that one didn’t make quite such a strong appearance on the list and back up to the item before it.
Salmon and dill. I get kind of drooly just thinking about this.
And I made it for breakfast-lunch . . . brunch . . . today. So my love is REAL.
Omelet: Salmon, dill, wilted spinach, garlic, caramelized peppers. *dies*
Sundays were made for this kind of food, and if you have more than your own little tribe to feed, it’s one of those dishes that’s a quick route to wow. So, think company/visiting guests/in-laws if you need a go-to breakfast plan. I’ve made this before with cream cheese, and it was amazeballs. But it’s even better with homemade mayo!
WHAT?!
Yes. I know.
SALMON AND DILL OMELET
1 sweet pepper (yellow, orange, or red)
1 can of salmon in water (or a fresh fillet baked/grilled/smoked/etc if you have it!)
1 small handful of spinach
1 teaspoon diced garlic
1/2 teaspoon of dill
3 eggs
1/4 cup mayo
1/2 cup of coconut milk
pepper and salt to taste
1 Tablespoon butter
In a small sauté pan, melt 1/2 tablespoon of butter and sauté garlic and diced peppers until the peppers start to brown and caramelize around the edges. Add drained salmon, spinach, dill, and mayo. Lower heat, mix to combine, and cover.
In a large sauté pan, melt 1/2 tablespoon of butter. Mix eggs, coconut milk, salt and pepper in a mixing bowl until frothy. Test the pan to make sure it’s hot and then pour egg mixture into the pan, lifting it off the burner and coating the sides of the pan with the mixture repeatedly. In this way the egg cooks up the sides and distributes evenly. As it cooks, continue lifting and coating the sides until there is no more runny egg and the edges begin to brown and lift away from the pan. The egg will still be shiny and wet in the bottom. Add the salmon mixture to the pan on only one side. Imagine drawing a line down the middle of the pan. Spread the salmon mixture evenly on only one side—like a half-moon—and then with a rubber spatula, turn over the empty half of the omelet until it covers the full half. Like the top and bottom of a sandwich. Gently slide onto a plate and serve with a side of fruit.
Makes 2 omelets
EatWriteRepeat 