We love breakfast for dinner, but this salmon scramble is so quick it’s perfect as breakfast for breakfast. In 15 minutes, the time it takes to brew a pot of coffee, you can have tacos ready to go.
- 1 tablespoon vegetable oil
- 2 scallions, thinly sliced
- 1 pickled jalapeno, thinly sliced
- 8 ounces salmon burger
- 2 extra-large eggs, lightly beaten
- Kosher salt and freshly ground pepper
- 2 ounces (¼ cup) cheddar cheese, shredded
- 4 corn tortillas
- ¼ cup cilantro leaves
- Chopped tomatoes and hot sauce for serving
In a medium nonstick skillet, heat the oil over medium heat. Add the scallions and half of the jalapenos, and cook until softened, about 1 minute. Add the salmon burger and cook, stirring gently, until nearly opaque, about 1 minute. Add the eggs, season with salt and pepper, and cook, gently stirring until large curds form, about 1 minute. Add the cheese and remove from the heat.
Over a gas flame or under a broiler, toast the tortillas until lightly charred in spots, about 10 seconds per side. Fill each tortilla with the salmon scramble and top with cilantro, chopped tomatoes, the remaining pickled jalapenos, and hot sauce on the side. Enjoy!
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Pair it Up
Lean into the brunch theme by mixing up a pitcher of micheladas – a spicy bloody mary made with beer.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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