One morning, years ago, my husband, Todd, and I whipped up this dish as a way to use leftover smoked salmon...it caught on! Now we always make extra portions of this tasty fish at dinner so we can have our family favorite in the morning.
Recommended: 21 Recipes to Make with Avocado
- 8 eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup minced fresh parsley
- In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes. Yield: 4-6 servings.
Originally published as Salmon Scramble in Cookin' Up Country Breakfasts Cookbook 1994, p26
Enjoy this recipe with a sparkling wine.
Reviews for Salmon Scramble
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 10, 2011 Edited Nov. 20, 2014
"Quick, easy, and savory! This is one of my go-tos!"