Salmon trimmings: a simple dip and decadent omelette
Salmon trimmings are simply uneven cuts of filets that the fishmonger trims off larger pieces. They’re often the fattier pieces of the belly and they are inexpensive and delicious. Here are two ways to use up one little package of salmon trimmings, or save those little bits of fish from the next time you hit a nice run of fish on the river.
Juice of 2 mandarin oranges
1 tsp honey
1 tsp onion powder
Pinch red pepper flakes
1/2 lb salmon trimmings
1 jalapeno, sliced
For dip - 2 tbsp cream cheese
For omelette - 1 tsp butter and 2 eggs
Mix together mandarin juice, honey, onion powder, red pepper flakes, and salt and pepper to taste. Toss with salmon trimmings and let sit for 20 minutes.
Preheat broiler. Place sliced jalapenos along the bottom of a skillet, then place slices of fish and marinade on top of sliced jalapenos. Place under the broiler and cook for 6 minutes, or until fish is cooked to desired doneness. Remove from oven and let cool.
If making dip, mix cooked salmon and jalapenos into softened cream cheese and serve with crackers or bread.
If making an omelette, assemble the dip. Melt butter in a non-stick pan over medium-high heat. Beat the eggs and add them to the pan. When eggs have just begun to set, place the salmon dip on half the omelette. Once the eggs are set, fold the omelette in half and serve.
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