cat lover
08-22-2007, 02:17 PM
Grill enough salmon fo a night of grilled salmon and enough leftover for another meal of Salmon & Herb Cheese Omelets
8 Large Eggs
1/4 cup skim milk
2 tsp lemon zest
1 tsp dried dill
1 tsp dried thyme
pinch cayenne
salt and pepper to taste1 Tbsp unsalted butter
4 oz. Boursin Garlic & Fine Herb Cheese, softened (or any herb cheese of your choice)
3/4 cup cooked salmon, flaked into bite size pieces
Whisk the eggs with milk, lemon zest, dill, thyme and cayenne. Add salt and pepper to taste. Heat two saute pans over medium heat. Melt one tablespoon of butter in each pan. Pour half of the egg mixture in one pan and the rest in the second pan. Let the eggs cook until they set up and look firm.
Swirl the pan to move whatever liquid remains to the sides of the pan. When the omelet is firm, sprinkle half the cheese and salmon over one side of one omelet and the other half over one side of the second omelet. Fold the filling less side over using a spatula and press gently to make sure the seal is secure. Cover and cook for a minute or two, to make sure the salmon is heated through and the cheese is melted. Serve garnished with fresh dill and with crispy potatoes and a green salad. Serves 4
8 Large Eggs
1/4 cup skim milk
2 tsp lemon zest
1 tsp dried dill
1 tsp dried thyme
pinch cayenne
salt and pepper to taste1 Tbsp unsalted butter
4 oz. Boursin Garlic & Fine Herb Cheese, softened (or any herb cheese of your choice)
3/4 cup cooked salmon, flaked into bite size pieces
Whisk the eggs with milk, lemon zest, dill, thyme and cayenne. Add salt and pepper to taste. Heat two saute pans over medium heat. Melt one tablespoon of butter in each pan. Pour half of the egg mixture in one pan and the rest in the second pan. Let the eggs cook until they set up and look firm.
Swirl the pan to move whatever liquid remains to the sides of the pan. When the omelet is firm, sprinkle half the cheese and salmon over one side of one omelet and the other half over one side of the second omelet. Fold the filling less side over using a spatula and press gently to make sure the seal is secure. Cover and cook for a minute or two, to make sure the salmon is heated through and the cheese is melted. Serve garnished with fresh dill and with crispy potatoes and a green salad. Serves 4