September 11, 2013 at 11:13 AM
Recipe of the Week is a tasty salmon spinach frittata by Andrew Pooch of Angling Unlimited in Sitka, Alaska
This week’s Seafood Recipe of the Week comes from our friends at Angling Unlimited in Sitka, Alaska, which is owned by longtime outdoor writer and angler Tom Ohaus. Andrew Pooch, the Social Media Director for Angling Unlimited offers a tasty recipe called Salmon Spinach Frittata.
Summer salmon fishing seasons are still going strong for mostly coho and pinks in Strait of Juan de Fuca, San Juan Islands and Puget Sound, plus many local rivers. The coast off Westport, Ilwaco, Neah Bay and La Push has been decent at times.
Seattle chef and restaurateur Tom Douglas and outdoor cooking expert and author Tiffany Haugen will also contribute some tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.
Six tablespoons of milk
8 ounces of smoked salmon, cut or torn into small pieces
One box (10 ounces) frozen chopped spinach, thawed and drained (squeeze spinach between paper towels to get all the excess water out_
1/2 cup grated Parmesan cheese, divided
One small (or 1/2 large) yellow onion, chopped into medium-sized pieces
Two teaspoons olive oil
Caramelize the onion. In a very small saucepan, heat 1 teaspoon olive oil and add chopped onions. Turn the heat to the lowest possible setting and cook, stirring occasionally, for 30-45 minutes or until the onions are sweet.
In a mixing bowl, whisk eggs and milk. Stir in package of spinach, 6 oz. of shredded smoked salmon, caramelized onions, 1/4 cup Parmesan cheese and sprinkle with salt and pepper.
In a medium-sized skillet that can go in the oven, heat 1 teaspoon olive oil. Turn the heat to medium-low and spread egg mixture in the pan. Cook for 5-10 minutes, until frittata is set, but the top is still runny.
Preheat your oven’s broiler and have the oven rack in the middle of the oven. You don’t want the frittata too close to the broiler.
Sprinkle the top with the remaining 1/4 cup Parmesan cheese and put it under the broiler with the oven door closed for 3-5 minutes. Keep your eye on it – you don’t want burnt frittata!
Remove from oven, let cool for 5 minutes. Plate to serve and enjoy!
For more information, go to http://anglingunlimited.com/au-blog/.
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