Grilled Salmon And Scrambled Eggs With Pepper Dill Sour Cream Recipe
Norwegian Salmon tossed Scrambled Eggs, Tomatoes, Purple Onions, Cilantro with Pepper/Dill Cream Sauce. Served over toasted sliced Bagel. Served with Roasted Potatoes and Seasonal Fruit
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Roasted Potatoes
Preheat the oven to 400°F (200°C). Cut the potatoes into wedges, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden brown.
Make Pepper Dill Sour Cream
In a bowl, mix together the sour cream, fresh dill, black pepper, and salt to taste. Set aside.
Grill Salmon
Season the salmon fillets with salt and pepper. Grill them over medium heat for about 4-5 minutes per side, or until cooked through.
Scramble Eggs
In a bowl, whisk the eggs and season with salt. In a non-stick skillet, melt a little butter over medium heat, add the eggs, and gently scramble until just set. Add chopped cherry tomatoes, diced purple onion, and cilantro, and mix well.
Toast Bagels
Toast the bagels until golden brown.
Assemble the Dish
Place the toasted bagels on a plate, top with the scrambled eggs, and add the grilled salmon on top. Drizzle with the pepper dill sour cream. Serve with roasted potatoes and seasonal fruit.