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Smoked Salmon Breakfast
or Lunch or Dinner
I’m not sure what got me on the idea to eat smoked salmon for breakfast. I’m normally a frittata or oatmeal girl. But sometimes you gotta change things up, and listen to your body. There are days where eggs just aren’t for me, my body doesn’t want them. The same with oatmeal. So this has been a great option I’ve been adding to the rotation for the last month.
The best part about this meal is you can eat it any time of day and serve it whatever you way you prefer. Don’t like pickled beets? Roast them! Serve Salmon and Beets together or add some greens, zucchini pancakes, or whatever other side you might be feeling or have around the house.
Hope you enjoy this one as much as I have been. I think the next step is to take a stab at smoking my own salmon!
Ingredients:
- Smoked Salmon
- Pickled Beets OR Beet Salad
- Beets (1 bundle)
- Apple Cider Vinegar (1/3 cup)
- Honey (1/4 cup)
- Water (3 cups)
- Handful of herbs (Use what you have or what you like, I used oregano in this one, but dill would also have been very good.
- Spinach, Arugula, and/or Beet Greens (one handful or as much as you want)
Kitchen items you’ll need:
- Knife
- Cutting Board
- Saucepan with steamer basket
- Mason Jar (to store beets)
Cooking Instructions:
- Pickle beets ahead of time. Fill saucepan so the water does not reach the steamer basket. Bring water to a boil and steam beets for 30 minutes. Set aside to cool a bit.
- Using gloves, paper towels, or your hands, remove the skin of the beets (they should peel off easily). Cut off ends and slice to desired size. Place in mason jar.
- Mix the remaining ingredients for beets in a bowl. Pour over beets to cover. Place lid on container and refrigerate overnight.
- When you’re ready to eat, chop your greens, add some beets and top with smoked salmon!
Brunch Please!
Zucchini Frittata, Greens, and Baked Bacon
Weekend brunch is definitely one of our favorite things. Especially when it’s packed full of fresh ingredients to help fuel our day! You Gotta Frittata so that’s what we did! Throw it together and you can easily enjoy this one on the patio on a nice summer day.
I was also on a bit of a zucchini kick this weekend thanks to some great Farm Market Finds so this one fit perfectly. (My other zucchini masterpiece was Moroccan Lamb Patties over Zucchini Bake with Carrot Fries.)
Now here’s the big tip for this one… BAKE YOUR BACON! My husband actually introduced this trick in our house and now we do it all the time. It’s easy because you can get it started while you’re whipping up whatever else you want, plus its easier to clean up after. We are a home divided when it comes to our bacon though, he likes soft and floppy while I prefer very crispy. Baking still works well because I’m able to take his out at about 20 min baking time and in another 10 or so minutes (depending on the bacon) mine is ready too! And by using the baking rack, some of the extra grease will drip off which I think makes it taste way better too.
Last but not least, extra veggies with a little salad. We’ve enjoyed spinach, tomatoes, avocado with eggs for breakfast so why not throw them together with dressing of your choice. I kept it simple with oil and lemon juice but you can take your favorite vinegar or vinaigrette on there as well.
Ingredients:
- Frittata
- Zucchini (1/2 medium)
- Leek (1)
- Eggs (8 medium)
- Butter or Ghee (1 TBSP)
- Salt and Pepper to taste
- Greens
- Spinach/Arugula Mix (1-2 cups)
- Cherry Tomatoes (10, halved)
- Avocado (1 medium, chopped)
- Olive Oil
- Lemon Juice (from 1/2 lemon)
- Bacon (1 lb)
Kitchen items you’ll need:
- Baking pan with rack
- Knife
- Cutting board
- Cast iron skillet
- Bowl
Cooking Instructions:
- Start with the bacon. Preheat oven to 400 degrees. Lay parchment paper or aluminum foil on baking sheet and place cooking rack on top. Lay your bacon on rack. Bake for 20-30 minutes depending on bacon thickness and desired doneness. (Usually about 30-35 minutes with thick bacon is a perfect for me.)
- While bacon is baking, prepare your frittata. Melt butter, ghee or coconut oil in cast iron skillet over medium-high heat. Add sliced leeks and cook to soften, just a couple of minutes, while you thinly slice half a zucchini. Lay zucchini slices in skillet to allot to soften.
- In a medium mixing bowl whisk 8 eggs. Add salt and pepper to taste. You can also use a hand mixer here. The more you beat and aerate the eggs, the fluffier your frittata will be.
- Add eggs to cast iron and let cook on stovetop until edges of eggs begin to cook. Then place in oven for 10 minutes. Poke with toothpick or knife to ensure eggs are cooked.
- While bacon and frittata are cooking, prepare your salad. Combine spinach/arugula mix, halved cherry tomatoes, and chopped avocado in a bowl. Add oil, lemon juice and pepper.
- When everything is ready, slice frittata in quarters and serve with salad and bacon. Enjoy!
Rotisserie Chicken Salad
I don’t buy them often but the rotisserie chickens sold in grocery stores are a great way to throw together a with a bagged salad mix instead of less healthy choices on the weekend. That’s what I did this Sunday so loved having the extra chicken for some weekday lunches!
Ingredients:
- Rotisserie Chicken
- Black beans
- Bell Peppers (roasted)
- Leaf Lettuce (or greens of choice)
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper to taste
Kitchen items you’ll need:
- Colander
- Baking sheet
Cooking Instructions:
- Roast Peppers – Rinse bell peppers and place on baking sheet. Spray or brush with olive oil and roast at 400 for 15-20 minutes, flipping halfway through.
- Pull rotisserie chicken apart and store in bowl.
- Chop and wash lettuce and strain beans.
- Make salad with lettuce, chicken, beans, peppers, and any other veggies you want to throw in. Top with olive oil, balsamic vinegar, and salt and pepper to taste. Enjoy!
