Salmon Egg Scramble

Preparation Instructions

1. Bake thawed salmon filets in a 375 degree oven according to package directions, about 15-18 minutes. Allow salmon to cool.

2. In a cast iron skillet, heat the olive oil. Saute the sweet potato until softened and starting to brown, about 7 minutes. Add the shallot and continue sauteing for five minutes more. Add smoked paprika and pepper and toss to coat. Remove from heat and keep warm.

3. In a small bowl, whisk together the eggs, heavy cream and salt.

4. Heat the butter in a nonstick skillet over medium heat. Pour in the egg mixture and stir constantly with a rubber spatula until the eggs are set, about 4 minutes.

5. Remove skin from salmon filets and gently break apart into chunks using a fork or your hands.

6. For the Chive Cream- mix together the mayonnaise, sour cream, capers, chives, lemon juice, and salt and pepper.

7. To serve- transfer the sweet potato shallot mixture to a plate, and top with eggs and salmon. Finish with the chive cream and fresh chives for garnish.

Ingredients

• 1 pack (2 filets total) of Morey’s Steakhouse Wild Salmon
• 1 medium sweet potato, peeled and cut into half inch cubes
• 1 small shallot, chopped
• Olive oil for sauteing
• ½ teaspoon smoked paprika
• ½ teaspoon pepper
• 1 tablespoon butter, unsalted
• 4 eggs
• 2 tablespoons heavy cream
• Salt to tast

Chive Cream

• ¼ cup mayonnaise
• ⅓ cup sour cream
• 2 tablespoons drained capers, chopped
• 1 tablespoon chopped chives
• Juice of ½ lemon
• ½ teaspoon salt
• ¼ teaspoon pepper

Fresh Chives, for garnish