Save your leftovers!

Yesterday I ate blackened salmon for dinner at a delicious hole-in-the-wall restaurant (Mongos in Clearview, WA www.eatatmongos.com) and today, I made a salmon omelet for lunch. I don’t usually take fish leftovers from a restaurant, but this salmon was so fresh, I knew it would be great the next day. I had chives and sour cream as well, so I decided to make an omelet. The key to keep it from drying out is to use butter and to cook it low. Don’t reheat the salmon – just add it to the eggs and it will heat up just enough without cooking any more. I topped mine with sour cream, but crème fraiche would be delicious too!

Salmon Omelet

2 eggs
1-2 teaspoons salted butter
Cooked salmon
Cheddar cheese
Chives, chopped
Sour cream or crème fraiche
Salt and pepper

Whisk together two eggs in a small bowl with a pinch of salt and pepper. Heat a nonstick skillet over medium-low heat.  Add butter to the pan. Once the butter has melted, add the eggs to the pan. If they are setting up quickly, turn down the heat.

Use the spatula to lift the edges of the egg off the pan so they don’t get stuck and the omelet can be folded in half later. Once the eggs just start setting up, add the toppings to half the eggs– salmon and chives (and cheddar cheese if you’d like).

Let cook just a little bit longer, then carefully fold the half without the toppings over the other half. Make sure to slide the spatula under the eggs a few times to loosen them up before folding it over.

Carefully remove from pan. Top with chives and a dollop of sour cream or crème fraiche. Serve immediately.