We picked up several salmon recipes from Olympians Ryan and Sara Hall while we were in Alaska. They have all been very yum.
Salmon Pesto Frittata
Original here but I adapted as follows
- 1/3 c. chopped roasted red pepper
- 1 can sliced mushrooms, drained
- 2 cloves garlic, minced
- 1 can (7.5 oz. each) traditional-pack Alaska skinless, boneless salmon, drained and chunked
- 1 can sliced black olives, drained
- 6 eggs
- 1/4 c Almond milk
- 3 T prepared pesto sauce
- 1/2 t salt, to taste
- 4 oz crumbled queso fresco
Preheat oven to 400F. Coat a large (8 to 10-inch) deep nonstick, oven-proof skillet with cooking spray. Over medium-high heat, add and sauté bell pepper, mushrooms and garlic. Remove vegetables from pan to a bowl. Wipe out pan with a paper towel, then spray pan generously with cooking spray. Return vegetables to pan; sprinkle on salmon and olives. Beat together eggs, milk, pesto and salt. Pour over vegetables in pan, cook over medium-low heat, omelet-style, until sides are set, about 4 to 5 minutes. Sprinkle on cheese. Transfer pan to center of oven. Bake an additional 8 to 10 minutes or until frittata is puffy and eggs are firm in the center. Let stand 1 to 2 minutes before cutting into wedges. Serve immediately.