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Sheri’s Breakfast Salmon & Caper Frittata

Salmon for breakfast!

Sheri’s Breakfast Salmon & Caper Frittata

Printable Version

Prep: 5 mins  |  Total: 30 min
Serves: 4

Sheri Busse

Sheri Busse

Sheri is one of our cherished members from Illinois. She works as a jeweler and owns her own custom jewelry design and repair company. She loves cooking for her family, and especially for her 94 year old mother, who enjoys seeing what she can create with her Sitka Salmon Shares seafood. Sheri’s inspiration for this dish is her favorite breakfast, a bagel with cream cheese and smoked salmon, capers and lemon. She wanted to make a frittata that incorporated all these flavors using our Salmon. After some trial and error, she found the missing ingredients to be artichokes and smoked gouda, which gives a hint of smokiness. She hopes you enjoy regularly. That’s right — Salmon is on the breakfast menu!

Ingredients

  • ½ pound keta salmon fillet
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 1 medium yellow onion, chopped
  • 8 large eggs
  • ½ cup plain greek yogurt
  • ½ teaspoon creole seasoning
  • 2 tablespoons dill, chopped
  • 3 tablespoons capers, divided
  • 12 ounces marinated artichoke hearts, drained, patted dry, and chopped
  • 1½ cups smoked gouda cheese, grated
  • salt & pepper, to taste
  • 1 lemon, thinly sliced
  • sour cream, optional

Directions

Preheat Oven

Preheat oven to 400° F.

Sauté Aromatics

Heat 2 tbsp oil in a skillet over medium-high heat. Sauté garlic and onions until the onions are transparent and the garlic is fragrant, about 2 minutes. Transfer garlic & onion to a plate and allow to cool.

Prepare Eggs

Whisk eggs, yogurt, and creole seasoning until combined. Whisk in dill, 2 tablespoons capers, salt & pepper to taste, and the reserved garlic and onion.

Flake Salmon

Heat 1 tablespoon oil over medium heat and sear salmon fillet briefly on both sides. Remove skin from fillet and flake the salmon.

Bake Frittata

In the skillet, add the egg mixture, artichokes, salmon, and top with gouda cheese. Bake until the frittata is set, about 20 minutes.

Serve

Garnish frittata with remaining capers, lemon slices, and serve warm with sour cream (optional).

Pro-Tip: This recipe works equally well with both fresh salmon and smoked salmon. To substitute smoked salmon, just omit the “flake salmon” step and reduce the amount of salt added to the egg mixture.

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