Smoked Salmon Recipes – Yes, You Can Catch Your Fish And Eat It, Too!

Don’t know what to do with that Alaskan trout you caught or plan to catch? Smoke it! Smoked salmon recipes are a dime a dozen. What’s more, they are perfect for eating while you’re out camping because they are a no-brainer to prepare and cook up.

I’m going to share a smoked salmon burrito recipe with you that has been in my family for some time. It is said my great uncle Herb created this recipe when he found himself with way too many salmon and not enough people to eat them. Uncle Herb is no Bobbie Flay. He’s a decent hand around the kitchen but that’s all there is to his cooking abilities. No one will ever pay him to cook for them. I’d like to think all that changed when he thought up his special fish burrito.

Uncle Herb hit pay dirt with his smoked salmon burrito. Then, until now, it’s a party staple for all sorts of celebrations, from birthdays to anniversaries. The burrito is easy and tasty. You can make do with the ingredients below or jazz them up with components you swear by or thought up yourself. Either way, you’ll end up with a fish dish that’s a great catch.

Ingredients:

8 ounces of smoked salmon flour tortillas Monterrey Jack Cheese (Havarti cheese is also a great alternative) chopped lettuce tomatoes, cubed or sliced onions, chopped avocado, chopped

Steps:

1. Using either the rack in your stove oven or a griddle, heat up flour tortilla.

2. Sprinkle shredded Havarti cheese or Monterey Jack onto the tortillas once these are hot enough.

3. Once the cheese melts, place the tortillas on a plate. Top them with chopped onions, avocado, and lettuce and your crumbled smoked salmon.

If you can’t finish the dish in one sitting, leave it for the next day. All you have to do is heat it up. Enjoy!

By: Wanda Warremburg

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We make these easy healthy breakfast burritos for breakfast and for supper. They are full of protein and taste great any time of the day. This recipe is versatile, and you can add any ingredient that is your favorite. It makes great leftovers for lunches the next day, saving you time and money.

Basic Breakfast Burrito Recipe:

2 lb breakfast sausage, from pasture raised pigs

12 eggs, from pasture raised hens

1-2 cups raw cheddar cheese, shredded

This is the simple basic recipe, for when you are in a hurry:

Crumble the sausage in a skillet and cook until done. Crack 12 eggs and stir in, stirring continuously to scramble in with the sausage. When the eggs are done, turn the heat to low and stir in the cheddar cheese. As the cheese begins to melt, cover with a lid and turn off the heat. This allows the cheese to keep melting without everything burning and sticking to the pan. Serve in butter fried tortillas and top with the toppings listed below.

Tater Tot Breakfast Burrito

While cooking the basic ingredients, sometimes I pop some tater tots in the oven on a greased cookie sheet to bake for about 20 minutes. When the eggs and sausage are done, I put half the tater tots and half the cheese in the skillet and mix. Then I add the rest of the tots and cheese, stir in, and cover to let the cheese melt.

Other Additional Ingredients:

Baked or boiled potatoes, cubed

Black beans

Refried beans

Lots of peppers and onions

Chorizo, a Mexican sausage

Toppings:

Sour cream

Guacamole

Avocadoes, sliced

Tomatoes, diced

Green sauce

The more ingredients you put in the burritos, the more variety it has and the more it bulks it up to have for leftovers. This gives you a variety of nutrients and saves you money by stretching the meal.

©2009 Shanna Ohmes

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