I have a favorite menu item that I always order when I go to a special lodge nearby for brunch. I love smoked salmon. I love poached eggs. I love goat cheese. I love salad. I love hashbrowns. The smoked salmon skillet on the menu has them all.
I enjoy trying to re-create at home the wonderful recipes I taste in special restaurants. Of course, my version always involves a creative twist. Hash browned butternut squash replaces the potatoes in my recipe for great flavor.
- 3 cups Butternut squash, cubed
- ½ cup diced sweet bell peppers (I use red and yellow)
- ½ cup diced sweet onion
- Avocado Oil
- Salt, to taste (I don't add much because the salmon is salty)
- Pepper, to take
- Nutmeg, just a dash or two
- 4 to 6 ounces smoked salmon or lox
- Goat cheese
- 4 eggs, poached
- Mixed baby greens
- Put about a tablespoon of oil in a saute skillet and allow it to warm. Add onions and bell peppers; saute until onions are transparent.
- Add cubed butternut squash to pan with onions and peppers, and season with salt, pepper, and nutmeg. Stir and saute until squash is golden brown.
- Add about a quarter cup of water to the pan and cover for a few minutes. This will steam the squash until it is fork tender.
- While squash steams, poach the eggs.
- To assemble the dish, put half of the squash mixture in each of two pasta dishes or plates. Add the following in layers: baby greens, smoked salmon or lox, goat cheese, and poached eggs.
If you have never poached eggs at home, it is not hard. Here are easy instructions.
Smoked salmon skillet quickly became one of my hubby’s favorite meals! When you want a light dinner or a delectable brunch, try this recipe and add a new favorite to your menu.
Sharing my heart for home!