Catfish Out of Water

I made Tartar Sauce w/ Greek Yogurt & Red Jalapeños the other day. One of my favorite mayonnaise-free swaps is to use Greek yogurt, instead of mayonnaise. It's healthier than straight up mayonnaise. Although I usually make the swap because I almost always have Greek yogurt on hand and because I just don't handle mayonnaise as well! So, to avoid the upset stomach, I opt for Greek yogurt and add a few red jalapeños because I am still a gluten for spicy food. Although, after using the tartar sauce for Salmon Burgers w/ Greek Yogurt Tartar Sauce, I have the fun dilemma of what else to use tartar sauce for. And today, there is nothing that I want more than hoards of eggs, salmon, and tartar sauce for this Salmon Omelette.

This is pretty much a deconstructed salmon-stuffed avocado reconstructed into an omelette. So, feel free to substitute the salmon with shrimp. You could really use any seafood or vegetarian option of choice. I tend to substitute sweet potatoes for a meatless option, as well.

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Variations of Salmon Omelette

I have been on an omelette kick lately. I've been making them with guacamole, avocado dip, rice, quinoa, and really every leftover that I have at my disposal! Omelettes are a great way to utilize leftovers. They're quick and easy to throw together in about 15 minutes. Plus, they're a perfect way to turn what you already have on hand into a fun and new dish. I'm constantly tossing anything and everything that I have lying around in the refrigerator into omelettes. This also works with scrambled eggs and fried eggs. Although I also tend to turn these kinds of ingredients into nachos and burritos, if you're looking for something outside of the breakfast realm of food.

Omelette w/ Broccoli, Tamari, & Rice Wine Rice

Sweet Potato Quinoa & Avocado Dip Omelette

Omelette w/ Curry Quinoa & Guacamole

Omelette w/ Salmon & Greek Yogurt Tartar Sauce

This Salmon Omelette consists of baked salmon with lemons, lightly fried inside of an omelette with avocados and red jalapeño tartar sauce. The tartar sauce is freshly made with Greek yogurt, instead of mayonnaise. Although feel free to substitute the mayonnaise back in or to buy your own for an even quicker dish.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Equipment

• Skillet w/ a lid
• Stovetop
• Small Bowl

Ingredients

  

Salmon

• 1 fillet salmon (~1/4 lbs.)
• 1 lemon sliced
• 1 tbsp. olive oil
• dash salt
• dash pepper

Greek Yogurt Tartar Sauce

• 1 c. dill pickles minced
• 1/4 shallot minced
• 2 cloves garlic minced
• 2 red jalapeños minced
• 1 lemon juiced
• 1 c. Greek yogurt
• dash salt
• dash pepper

Omelette

• 1/4 lbs. salmon baked
• splash olive oil
• 3 eggs whisked
• dollop tartar sauce
• 1/2 avocado diced
• dash salt
• dash pepper

Instructions

 

Prepare Ingredients

• Tartar Sauce is the easiest add-on to make. I highly recommend making it from scratch. The taste is far superior to store-bought varieties and only takes about 5-10 minutes to make. I also like to use Greek yogurt because I'm not a huge fan of mayonnaise! Although you can substitute it back in.
• I also used Baked Salmon for this dish that I'd prepared ahead of time. It takes about 40 minutes to prepare from start to finish and is a relatively quick and easy fish to toss together. Alternatively, you can Barbecue Salmon in roughly the same amount of time or swap out your own fish of choice.

Omelette

• Preheat a skillet on medium with a splash of olive oil.

  I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.

  Use just enough so that your eggs don't stick.
• Meanwhile, crack eggs into a bowl and whisk until fluffy.
• Add eggs to the pan and reduce heat to low.

  It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
• Add salmon evenly across the eggs and add the lid.
• Cook covered until barely set, about 5-10 minutes.

  The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
• With a large spatula, gently fold one half of the omelette over to make a half circle.

  If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
• Dollop tartar sauce and avocados on top of the omelette. Sprinkle with a dash of salt and pepper.
• Serve immediately.

Tips, Tricks, & Notes

• For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.