Here’s another recipe based on a similar one from the Alaska Seafood website I mentioned in a previous post. The original recipe has a more Southwest flavor, which I’m not particularly fond of. So I made adjustments and came up with something different. Here’s the frittata all puffy and hot from the oven…
The canned salmon I used was red sockeye salmon with its dark, reddish meat. I removed most of the big vertebrae from the fish to get a better texture. The bones are a good source of calcium so I left the smaller bones.
Here’s the recipe if you want to try it:
1 tbsp. olive oil
1 small chopped onion
1 garlic clove, minced
1 small red bell pepper, chopped
10 green olives, sliced
1 can (14.75 oz.) salmon
1/3 c. milk
2 tsps. Cajun seasoning
salt and peper to taste
1/3 c. cheese of choice
Preheat oven to 400F. Heat a 10-inch heavy skillet over medium heat. Add oil and add the first three ingredients and cook for about 3 minutes. Add salmon, mix and check for salt.
Meanwhile, beat eggs with the milk. Pour into pan, shaking the pan to even out the mix. Turn heat down to medium-low and cook until sides are about to set, about 5-6 minutes. Cover top with cheese of your choice.
Transfer pan to a hot oven, about 5 inches from heat. Cook until eggs are cooked, 5-10 minutes or until the frittata is puffy.