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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

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Omeleta De Salmao Selvagem Do Alasca Com Cebolinho E Estragao

Wild Alaska Salmon, Spring Onion and Tarragon Omelette

Omeleta De Salmao Selvagem Do Alasca Com Cebolinho E Estragao

Wild Alaska Salmon, Spring Onion and Tarragon Omelette

Prep. Time 10 mins
Total Time 10 mins
Course Main Course
Alaska Product Alaska Wild Salmon, Sockeye Salmon
Servings 1

Instructions
 

  • Drain a 213 g can of wild Alaska salmon and set aside. Beat 2 large eggs and 2 tablespoons of milk together and season with a little salt and pepper. Melt a knob of butter in an omelette or frying pan.
  • Add 4 chopped spring onions and cook for a couple of minutes until softened and then lift from the pan. Pour the egg mixture into the omelette pan and cook over a medium-high heat until the base sets. Use a wooden spatula to push the cooked egg towards the middle of the pan, so that the raw egg flows over the surface and sets. Scatter the omelette with the spring onions and a little tarragon or parsley.
  • Add the salmon chunks, then fold the omelette over and slide out
  • onto a warm plate. Serve immediately with a salad.
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