Creamy Salmon Baked Omelet Brunch Recipes

SMOKED SALMON OMELETTE

Steps:

• (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
• Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
• Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
• Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
• If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

FRESH SALMON OMELET

Steps:

• Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.

SALMON AND CREAM CHEESE OMELET

Steps:

• In 8-inch omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and slip spatula under omelet to loosen. Remove from heat. Fold omelet in half; let stand 2 minutes. Transfer to serving plate; keep warm.
• Repeat with remaining ingredients to make second omelet. Cut each omelet crosswise in half to serve; sprinkle with chives.

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS

Steps:

• For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
• For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
• Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

EASY SOUR CREAM BAKED SALMON

Steps:

• Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).
• In a small bowl, combine sour cream, mustard, and the cheese. Season with salt and pepper to taste.
• Place salmon onto a baking sheet then spread two tablespoons of sour cream mixture on top of each salmon filet.
• Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer. (The internal temperature should be around 125 degrees F).
• Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

CREAMY SALMON BAKED OMELET BRUNCH

Steps:

• Heat oven to 375ºF.
• Combine salmon and vegetables in 9-inch square pan sprayed with cooking spray.
• Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over salmon mixture in pan.
• Bake 45 min. or until center is set and top is lightly browned.

SMOKED SALMON AND CREAM CHEESE OMELET

Steps:

• Heat 2 teaspoons of the butter in 8-inch omelet pan or skillet over medium-high heat until butter is hot and sizzling.
• Pour half of the beaten eggs (about 1 cup) into pan.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon.
• Tilt skillet and slip pancake turner under omelet to loosen.
• Remove from heat.
• Fold omelet in half; let stand 2 minutes.
• Repeat with remaining ingredients.
• Cut each omelet crosswise in half to serve; sprinkle with chives.

CREAMY BAKED SALMON

Steps:

• Sauté onion and garlic in butter on medium high until onions are translucent.
• Add tomatoes and cook on high for 5 to 10 minutes untill tomatoes start to break a part.
• Add cream and simmer on medium low for 5 minutes.
• Stir basil, salt and pepper in to cream sauce.
• In an oiled baking dish, pour cream sauce over salmon. Cover and bake for 12 minutes at 350°F.
• Serve over pasta, rice or steamed veggies.

CREAMY SALMON BAKE

Steps:

• Preheat oven o 200C or 180C fan forced.
• Grease a 6 cup capacity baking dish.
• Cook ptatoes in a large sauepan of salted boiling water, until just starting to soften, depending on the size this could take 6 to 12 minutes; drain and set aside.
• Meanwhile, melt butter or margarine in a saucep[an on medium-low heat and add flour and cook stirring for 1 minute to cook off the flour, gradually whisk in the milk and stir till smooth and thick.
• Remove from heat and stir in the salmon and season to taste (if using spring onion add at this stage).
• Finely slice potatoes and arrange 2/3 of potato over base of prepared dish and then top with salmon mixture and then remaining potato (overlapping) and brush with melted butter.
• Bake for 20 to 30 minutes (or until potatoes have a slight brown tinge), top with cheese and sprinkle with paprika (if using) and bake for another 10 to 15 minutes until golden and bubbling.
• Serve with a salad or steamed vegetables.