How to Make
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
Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
2

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