A salmon omelet paired with strawberry champagne and toast lathered with citrus marmalade is a perfect brunch for Mother's Day or any Spring celebration.
½poundcooked salmonnot canned salmon (I used a salmon filet that had been cooked the night before for dinner and just tore it into small pieces)
¼cupchivesminced (could also use chopped asparagus)
salt and pepper to taste
¼ cupcream cheeseoptional
Strawberry Lavender Simple Syrup (see notes for recipe)
strawberries
sugar
culinary lavender
Instructions
Turn the burner on to low heat and heat up a little oil in the saute pan.
2 teaspoons olive oil
Meanwhile, crack the eggs into a bowl and beat with a wire whisk. Add salt and pepper and whisk again. Pour the eggs into the saute pan and let them start to set up slowly. When they are slightly firm around the edges of the pan, take a small silicon spatula and gently lift an outside edge of the omelet a bit, while tilting the pan slightly to let the eggs in the middle run over the edge. Do this all around the outer edges as the eggs start to firm up. It will result in the outer edges being a bit thicker than the middle but that is OK. Keep doing this until the eggs in the middle are still runny but thick enough to hold the salmon on top without it sinking to the bottom of the pan.
5 eggs
While the eggs are still soft but starting to firm up, sprinkle the torn pieces of salmon on half of the omelet. Sprinkle the chives or asparagus on top of the salmon. Add the cream cheese at this point if using.Let this cook for about 1 minute to heat up the salmon. Watch the eggs though, you don't want them to get beyond the "snotty" stage. When salmon is slightly warm and eggs are still soft and creamy, lift the pan from the burner and tilt it to the side slightly. Place a wide spatula under the side of the omelet with no salmon and quickly flip it over on top of the side with the salmon. Don't be shy about this, as it is easier if you are quick and confident. If you have oiled the pan (even if it is non-stick), it will also be easier
1/2 pound cooked salmon, 1/4 cup chives, salt and pepper to taste, 1/4 cup cream cheese
Let it rest for a half minute or so and use the spatula to help slide it out of the pan and onto a plate. Done! Beautiful! Serve with strawberry champagne and toast with citrus marmalade or strawberry jam.
strawberries, sugar, culinary lavender
Video
Notes
Strawberry Lavender Syrup:Tie a handful of culinary lavender in a cheesecloth bag, place it in a pot that has equal parts of strawberry juice and sugar and bring to a boil. Turn the heat off after it comes to a boil and let the lavender steep into the syrup for 20 minutes to a couple of hours. Strain and bottle up.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!