Smoked Salmon Omelets with Bacon, Artichoke Hearts, and Mushrooms

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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

Serves 3

Ingredients:

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
9 eggs
Salt and pepper

Directions:

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.

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Paleo Alaska Jambalaya

We drove up to Talkeetna a few weeks ago to visit Denali Brewing for lunch and do a little fishing.  While we didn’t have much luck fishing, lunch was definitely a success.  I decided to venture away from my usual chicken salad or lettuce wrapped burger and tried their Creamy Cajun: white rice with a creamy tomato sauce topped with chicken, shrimp, and reindeer sausage.  It was so good I had to try my own, and I’m pleased to say the first attempt hit the mark!

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Paleo Alaska Jambalaya 

Serves 6

Ingredients

3 bone-in skin-on chicken thighs

1 1/2 cups chicken broth, divided

1 head cauliflower

2 tbsp. coconut oil, divided

1 can full-fat coconut milk

6 oz. tomato paste

1/2 tsp. each sea salt, pepper, onion powder, oregano, thyme, smoked paprika

3/4 tsp. garlic powder

1/8 tsp. cayenne pepper

12 oz. kielbasa-style reindeer sausage

12 oz. rockfish, other firm white fish, or shrimp

Extra sea salt and pepper to taste

Directions

1. In a medium saucepan, pour in 3/4 c. of the chicken broth.  Add the chicken thighs, cover, bring up to a boil on medium heat, then turn down to a simmer. Turn off heat when just cooked through.

2. While the chicken is simmering, grate the raw cauliflower into “rice” using a box grater. Melt 1 tbsp. of the coconut oil in a pan over medium heat, add the cauli and stir to mix the oil through, about 2 minutes.

3. Add the remaining broth to the cauli 1/4 cup at a time, stirring each until absorbed before adding the next.  Turn to low to keep warm.

4. In a small saucepan, whisk the coconut milk and tomato paste together over medium heat.  Add all of the spices (sea salt, pepper, onion powder, oregano, thyme, smoked paprika, garlic powder, cayenne pepper) and continue to whisk until just bubbling.  Pour the sauce into the cauliflower and stir well.

5. Remove the chicken to a cutting board.  Using two forks, shred the meat and separate it from the bone and skin (discard them or stick them in the freezer to use for making chicken broth later).

6. Cut the fish into bite-sized pieces and slice the sausage into rounds.

7. Melt the last 1 tbsp. of coconut oil in a pan (last one!) over medium.  Add the fish and stir until just cooked through. Add the chicken and sausage and cook until the edges of the meats just begin to crisp.  Season with sea salt and pepper.

8. To serve, scoop about 3/4 cup of the cauliflower mixture in a bowl and top with about 1/2 cup of the meats.  Garnish with parsley.

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