Salmon omelet - Mrs. Davooda's fave

We had some leftover salmon after a dinner at home one evening and I decided to use it for omelets a couple mornings later. I thought I would post for those who might wish to try a new omelet recipe. I use about 3-4 oz of salmon per omelet:

microwave cold salmon for :30 and break into pieces (but don't shred)
heat olive oil in omelet pan
add eggs beaten with a dollop of milk and swirl in pan to evenly distribute
add two very-thin slices of swiss cheese on one side of eggs
add salmon to the same side
add 2 T hoisin sauce on top of salmon
fold over, allow to rest a minute to so and serve

Mrs. Davooda never really cared for omelets until I served her this one. I really like the flavor combination too. The sharp swiss note is countered by the sweetness of the hoisin and the plum flavor compliments the salmon, IMHO.

Cheers!
Davooda

Something of the same--

We had a little leftover hard-smoked salmon from WF over the weekend, and I made a salmon quiche that tuned out really well.

Flaked the salmon, made a pate brisee, baked it, sprinkled salmon on the bottom with diced onion and bell pepper and grated Gruyere, added dried dillweed and chopped fresh parsley to the routine egg-and-milk custard, and poured it in. Sprinkled top with a little grated ParmReg. Baked 375 deg for 35 minutes and had ourselves a real treat.

Mike