Jam of the Week: “Fade White” by Baths

While my cooking escapades have produced many great lunch and dinner dishes, my breakfasts have still been pretty basic. I’m still rolling out of bed in the morning to pour a bowl of cereal. It’s not necessarily the worst thing in the world to wake up with a bowl of Cap’n, but even on those few days when I’ve felt energetic enough to make a decent breakfast meal, it’s always some combination of bacon, eggs, hash browns and pancakes. I’d be remiss if I didn’t note my love of bacon, but it’s nice to throw together a little something special on those lazy Saturdays.

Last week, I mentioned that I was going to try and track down a recipe for a salmon omelet. My search was a short one as Shirley Yungclas was nice enough to send me one. In her message, she said she bought “The Salmon Cookbook” from a previous Kendall Young Library book sale. Sure enough, Shirley’s book had just what I was looking for.

Fluffy Fisherman’s Omelet

1 can salmon

6 eggs, separated

1 tablespoon chopped parsley

1 teaspoon chopped chives

1/2 teaspoon salt

Dash of oregano

Dash of pepper

2 tablespoons of butter, melted

Preheat oven to 350 degrees. Beat egg whites until stiff; set aside. Beat egg yolks until thick and lemon colored; add next 6 ingredients. Add salmon and mix well. Fold into egg whites. Pour omelet mixture into hot, buttered 10 inch fry pan and spread evenly. Cook over low heat for 3 to 5 minutes or until lightly browned on the bottom. Put into oven and bake for 2 to 5 minutes or until a knife inserted in the center comes out clean. Cut part way through center of omelet and fold in half. Serve immediately on a warm platter. Serves six.

Since it was the first time that I tried the recipe, I made it for the full serving size with one small can of salmon. It wasn’t exactly the best dish to have leftovers for, but it turned out nicely. After sampling a few bites to see how it turned out, I drenched it in hot sauce as is traditional Jim fashion. Next time, I’ll have to make up some fresh salmon for it.