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!