This was really a great use of my salmon leftovers from yesterday’s lunch. I really liked it and will probably make it again with the remainder of my salmon this week.
- 1 tsp ghee + 1 tsp ghee
- 2 eggs
- 1/2 tsp dijon mustard
- 6 oz salmon (I used my leftovers from yesterday’s lunch)
- 1 Tbsp green onion
- 1 handful loose spinach leaves
- splash of warm water
- 1/2 tsp dried dill or 1 tsp fresh dill
Heat the ghee in a skillet over medium heat. Season the salmon with salt and pepper. (If you are using leftover salmon, just warm quickly in the skillet on both sides). Cook for 7 minutes with skin side down. Turn and cook for an additional 3 minutes on the other side. While the fish is cooking, beat the eggs, dijon, (half of the) dill, water (and salt and pepper to taste). When the fish is done, set it aside and sprinkle with the remaining dill. Scramble the eggs, and when they are almost done, add the salmon and spinach. Garnish with green onion.