We just happened to have a few small pieces of salmon left from our grilled seafood dinner, while at Fort Bragg, and I decided it would make a good scramble. I began by sautéing a green onion and when it had softened some I added the chopped salmon.
When it was warm I added two eggs, beaten with a little cream, and a diced up slice of provolone cheese.
After plating I added some of the cold creamy parmesan dill sauce and stirred it into the eggs to melt.
If you like salmon and you like eggs, I have to believe you would enjoy this – I loved it.
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Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Holiday Dinner Five - Christmas Dinner For Us And Others
Two years ago: Sausage Gravy And Biscuits
Larry
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Holiday Dinner Five - Christmas Dinner For Us And Others
Two years ago: Sausage Gravy And Biscuits
Larry
I made Ina's salmon deviled eggs once and wasn't crazy about the combo. But for some reason this sounds great. That sauce just sounds so good.
ReplyDeleteNext time I have some left-over salmon I'd love to try this. Unfortunately, my husband usually ends up eating it all!
ReplyDeleteThis is salmon with a twist and I'll have to try it. It sounds like a winner!
ReplyDeleteLarry, this sounds delicious. I love the salmon and egg combo and the dill takes it over the top and me to Scandinavia. Have a great evening. Blessings...Mary
ReplyDeleteYou know I'd love this...as long as you replace salmon with chorizo, ha ha.
ReplyDeleteGreat scramble Larry.
The perfect scramble in my eyes - the only thing missing is a little bacon!!!
ReplyDelete