A successful fishing trip a week ago led to piles and piles of salmon filets, which led to a week long extravaganza of marinating, smoking, and vacuum sealing. As an end result, we have an obscene amount of smoked salmon, which is nothing to complain about. My first impulse was to poach a few eggs and whip up some hollandaise sauce to smother the eggs and fish in together, but I was out of lemons, so these omelets were my backup. There were no complaints when I served them up Saturday morning!
Smoked Salmon Omelets with Bacon, Artichoke Hearts, and Mushrooms
4 slices bacon
1 cup sliced mushrooms
1 cup smoked salmon
1/2 cup artichoke hearts
1/4 tsp salt
1/4 tsp pepper
1 tsp thyme
1/2 tsp garlic powder
1 1/2 tbsp. butter, ghee or coconut oil
Salt and pepper
1. Cut bacon into bite sized pieces, and place in pan over medium heat.
2. Allow to almost crisp on one side, then give them a quick stir and add the mushrooms. Stir occasionally until mushrooms are soft.
3. Break the salmon into bite sized pieces, making sure all bones are removed.
4. Add salmon and artichoke hearts. Season with salt, pepper, thyme, and garlic powder and stir.
5. When salmon and artichokes are just warm, turn off heat.
6. In a second pan, heat 1/2 tbsp of the butter or coconut oil over heat just below medium.
7. Beat 3 eggs in a small bowl and season with salt and pepper to taste. Pour egg mixture into pan.
8. Allow to cook undisturbed until about half the thickness of the egg is firm, about 2 minutes.
9. Top half of the egg with 1/3 of the salmon mixture and fold the egg in half over the salmon. Cook a minute more, then flip the omelet over to the other side and cook for an additional minute.
10. When egg is firm throughout, remove to a plate, and repeat steps 6-10 for remaining two omelets.