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Smoked Salmon and Pesto Scrambled Eggs

This easy, hearty recipe features our superior hot-smoked wild sockeye salmon, and comes from Sharing Plate … the inspiring food blog by cooking coach Monica Puri Bangia.

Monica studied at the French Culinary Institute in New York City, and is an incredibly versatile chef. She makes her home in northern New Jersey, about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients.

As she says about this recipe, “One of the things I am trying to eat more of is protein – especially the good kind. Salmon is the best way to get your protein.”
“I usually make a sandwich with smoked salmon or add it to scrambled eggs. I beat two eggs and add sliced salmon and cook up the whole thing. I find the combination very satisfying, especially if I top it with some hot sauce … yum!”

Smoked Salmon and Pesto Scrambled Eggs
By Monica Puri Bangia

2 eggs, beaten with 1 teaspoon water and ½ teaspoon salt
1 teaspoon organic extra virgin olive oil or organic macadamia nut oil
1 tablespoon basil pesto
2 to 3 ounces sockeye salmon lox sliced into strips OR hot-smoked sockeye (plain or peppered), broken into small chunks
  • Beat the eggs and add the pesto and salmon. Mix well.
  • Heat a non-stick pan with the olive oil on medium high heat.
  • Add the eggs and lower the heat to medium. Stir continuously with a wooden spoon till the eggs begin to set.
  • Turn the heat off and the eggs will continue to cook.
  • Serve with a salad or wheat toast.
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