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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Salmon Egg Scramble
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