Smoked Wild BC Salmon Frittata
Great ready for restaurant quality food, but made in your own backyard! If you have a smoker, fantastic! If not, that is ok. We can make this in the oven and make you look like a rockstar!
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com
Ingredients
For the Salmon
2 – 6 oz potions Wild BC Sockeye Salmon (cleaned and washed)
2 tsp Herbs de Provence (We like the brand Organic Fair for this!)
1 tsp Grapeseed Oil
For the Frittata
5 Eggs – Beaten
¼ cup Skim Milk
Handful of Full Spinach – rough chop
3 tbsp Red Onion – Chopped
6 Cherry Tomato – Quartered
Sprigs of Fresh Dill
¼ cup broken up Gouda (Golden Ears Cheese Gouda)
Garnish
Avocado
Extra Salmon
Chives
Directions
Let's start with the Salmon! If you have a smoker, start it at 170ºf OR if you have an oven, preheat to 170ºf.
Coat the Salmon in the Grapeseed Oil and then cover in the Herbs de Provence. Set on a tray with foil and bake for 1 hour or till fork tender. (Same steps for the smoker). You want the Salmon to Flake!
Once cooked, remove from the heat and allow to cool… Preheat either your smoker or oven to 320ºf.
In a bowl, beat together your eggs, milk and spinach. Pour this mixture into a WELL greased pie dish.
Place your Red Onion, Tomatoes, Dill, Gouda and BC Salmon on top of the egg mixture. Space it out so that it will have time to cook in between all the ingredients.
Once the oven or smoker comes to temp, GENTLY place the pie dish into the cooking vessel and allow to cook for 30-40 min. Please give it a look at 30 min and give a shake. Make sure the eggs have set. No runny eggs for this! You want it to be Jello Jiggly, but not watery.
Remove and allow to cool for 5-8 min. This will give the eggs a chance to set and will enable you to make toast… if you want!
Slice into pieces for serving and garnish with Avocado Slices, more fresh dill, chives, and extra Salmon.
Enjoy!