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Archives: Alaska Seafood Omelet
1 cup (about 5 oz.) poached Alaska salmon or 1 can (7-1/2 oz.) salmon,
drained*
3 tablespoons of butter or margarine, divided
6 eggs, beaten
1 tablespoon finely chopped green onion
Dash each salt and pepper
1/3 cup dairy sour cream
2 tablespoons of finely chopped parsley
Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and
heat briefly. Combine eggs, green onion, salt and pepper; mix well.
Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg
mixture into pan and cook until set. Spoon salmon over half of omelet;
fold in half and turn onto warm plate. Spoon sour cream over omelet;
sprinkle with parsley. Makes 3 or 4 servings.
*If desired, 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness,
King or Snow crab meat or a combination of seafood may be substituted.
