Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
This week’s recipe is the perfect recipe to make for your significant other this Sunday for Valentine’s Day! It’s a delicious smoked salmon and cream cheese stuffed omelet topped with a fresh and delicious relish made with cucumber and cherry tomatoes.
It is always a relief to me when Valentine’s Day falls during the weekend because I love to make brunch for my husband, and this dish is one of his absolute favorites. It’s also easy and quick to make, as the only cooking required is preparing the egg itself!
The key to any good omelet is getting the texture and consistency right. You want it to be cooked through while staying silky smooth and not browning any of the egg. I cook my omelet on medium low heat to set the bottom, then add my fillings, and then transfer the pan to the oven on the broiler setting on low for a couple minutes. Doing this cooks the top side and heat up the fillings without overcooking the bottom side
The texture of this entire omelet is smooth, creamy, and the flavor is decadent and rich! The marinated relish brightens up the entire dish adding much needed acidity, crunch, and flavor without extra energy usage!
Complete this dish with some fresh bread from the bakery. I usually purchase big, buttery croissants, cut them in half, and toast them up in the oven under the broiler on low for 1 to 2 minutes once I finish broiling my omelet. Then, pair your dish with a nice cup of coffee or orange juice with this dish and relax.
Smoked Salmon Omelet with Cucumber Relish
- ½ c. Cucumber (peeled, seeds removed, finely diced)
- ½ c. Cherry tomato halves
- ¼ c. Red onion, finely diced
- 1 tbsp. Capers in brine
- 1 tbsp. Fresh dill, finely diced
- 2 tbsp. Red wine vinegar
- ½ tsp. White sugar
- ¼ tsp. Sea salt
- ¼ tsp. Black pepper
- 1 tsp. Fresh lemon juice
Omelet Ingredients (Makes 1 very big omelet):
- 4 Extra-large eggs
- 1 tbsp. Heavy cream
- ¼ c. Whipped cream cheese
- 2 oz. Smoked salmon
- 1 tbsp. Sweet cream, salted butter
- Sprinkle of Sea salt
- 6-7 Turns of fresh cracked black peppercorns
1) Peel, remove the seeds, and finely dice the cucumber.
2) Cut the cherry tomatoes in half.
3) Finely dice the red onion and fresh dill.
4) Mix these ingredients along with the capers, red wine vinegar, lemon juice, salt, pepper, and white sugar. Let the relish marinate while preparing the omelet.
The relish can also be made the night before and kept in the refrigerator until needed.
1) Tear the smoked salmon into small pieces.
2) Take the ¼ cup of whipped cream cheese and make it into small dollops as shown in photos so it can be placed in different spots inside the omelet. Top these ingredients with 6 to 7 turns from a fresh black peppercorn grinder.
3) Crack the extra-large eggs into a bowl. Add the tablespoon of heavy cream and just a sprinkle of sea salt (barely any) in with the eggs. Whisk everything together for 1 minute to fully incorporate everything together.
3) Heat a large nonstick pan over medium-low heat for 1 minute. Add in the tablespoon of butter and let it melt. Once melted, pour egg mixture into the pan and let it cook for 3 to 4 minutes until the bottom is set.
4) Add in smoked salmon pieces and whipped cream cheese dollops as shown in photos. Add a bit more cracked black peppercorns if desired.
5) Turn the heat off and move the pan to the oven. Broil the omelet on low for 2 to 3 more minutes or until the top egg is set and no more liquid egg is left.
6) Take a spatula and carefully loosen the omelet from the bottom of the pan and fold it over itself and then move to a plate to serve. You can fold one side or both sides.
7) Top the finished omelet with the marinated relish, a little more diced dill, and a few pieces of cool smoked salmon.
Best wishes on a happy and successful Sunday Valentine’s Day Brunch from Direct Energy!
Next week, we’ll feature a heart healthy recipe that nods back to our old Meatless Monday recipe series. In anticipation of next week’s creation, check out the recipe section of the blog for lots of inspiration!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan