salmon and gorgonzola omelette with figs
January 30
Yes, you read that right and was that omelette Yum! Made from wild salmon roast which I had wisely frozen late this past summer. I’m guessing here but I think that I had already bought and consumed many many cuts of wild salmon, realized that I couldn’t eat this particular piece fresh and just knew that it would satisfy a mid winter salmon crave. In the summer when salmon is available I regularly consume it in various and interesting preparations for days on end. This summer I recall that one of my salmon runs continued for 10 days. My previous record a couple summers back was 14 continuous days of eating salmon at least once a day but mostly twice daily. Coincidentally my cholesterol was measured soon after my yummy salmon stint and the nurse phoned me with raving results! Hee! My husband prepared this omelette using belly meat cut from the roast we ate the night before. While cooking last night’s roast he poached/boiled the belly then we saved and froze the salmon stock in freezer bags for easy mess free accessible stock. Hint: identify the freezer bags contents and date using a ‘marsh’(indelible ink for younger-somethings)pen before you fill the bags.
Omelette ingredients:
salmon bellyeggs Gorgonzola sweet onion-we used Maui Onion of course! garnish with avocado slices sprinkle with furikake-a dried seaweed/sesame/etc. mix-look for no MSG bottles side of brown/white rice mix sliced fresh figs-from my mother-in-law’s tree
A most delicious brunch and it wasn’t even Sunday. Mmmwah. Thank You Hunny.
postscript oops: I mistakenly wrote walnuts when I obviously used pecans in my previous post of cilantro-pecan pesto. I have made the correction.
Leave a Reply