Pairing salmon with dill is a signature of Pacific Northwest cuisine, and dishes like this salmon and dill scramble are found on many a restaurant menu throughout Seattle. My version substitutes shallots for the often included red onions, because I find them milder and a little more balanced for a morning meal. Avocado adds creaminess to the strong flavors from the fish and herbs. I recommend cooking salmon the night before (try this Salmon Caesar Salad) so your leftovers are ready to go the next morning. If you have your salmon already prepared, this elevated scramble comes together in less than 10 minutes!
Wild Salmon (preferably already cooked)
Salt and Pepper
*Portioned for one scramble, adjust amounts accordingly
Heat a small frying pan to low-medium heat.
Finely dice 1 small shallot. Add to warm pan with 1 tablespoon of butter. Saute for 2-3 minutes until shallot is translucent. Add diced (and deboned) salmon to the pan and warm for 1 minute while you crack 2 eggs in bowl. Whisk eggs with a fork and add to pan.
Let eggs set 1-2 minutes until the edges are starting to firm. Gently swirl with a spatula and fold eggs over each other. Continue this process until eggs are cooked to desired level of doneness.