Asparagus, Brie and Smoked Salmon Omelet

(I think that) every good brunch has to contain at least one egg offering. The quickest and easiest of those options is a good old omelet. I've made approximately 10,573 omelets in my lifetime. As much as I love to eat brunch, I also love to serve it. Many of you probably know that I used to cook professionally in both restaurants and on a large university campus. You don't know brunch-time insanity until you've worked in a college town on the weekend of a home football game.

My favorite place to plant myself on those weekends (when I had to be at work) was behind the omelet station. People love omelets. They also seem to love seeing them made to order right before their very eyes. I had a system, and as long as my pans weren't eff'ed up (breakfast cooks, you know what I'm talking about here), I could get all 6 of my burners going at the same time. It was a blast, it made the day go by fast, and it never failed to impress. I've made them in the highest building in town, in a dining room that had floor to ceiling windows all the way around. I've made them in dining halls for hungry students and their families. I've made them in private meeting rooms that contained a room full of huge, hungry football players and coaches. Some Saturdays I made between 300 and 400 omelets all by myself.

What I'm trying to say is that I can make the heck out of an omelet.

Smoked Salmon Chowder inspired by Pike Place Chowder in Seattle

So, people often refer to two types of trip-takers: the "planner" and the "explorative" traveler. I can firmly say that I fit directly in the center of the two types—I'm equal parts obsessive and spontaneous.

I have to go in with a plan. Nothing rigid, but definitely an outline. I do a little research on the area. I grab a map, because I am totally obsessed with maps—always have been. I make a list of attractions, areas, and destinations for my trip that I must visit (especially if it'll be my first time there). I don't make a timeline, or even a certain day that each thing has to be done, but I do try to map things out and get an idea of what would make sense. That's what I consider my "planner" side.

Once I arrive, I take it all in. I ask locals for recommendations. I walk around and look for interesting places. I try to get a feel of the area. I go back and look at my outline, and plug-in the new additions. THEN, I map out a loose plan, give myself plenty of time, and just go. That's what I consider my spontaneous side.

Salmon and Cucumber "Noodle" Salad

I rarely eat canned salmon. I've had it maybe two or three times max in my lifetime. I was never very impressed with it. Bones, skin, ummmm...if I'm buying a can, convenience is what I'm after, and picking out the bones and skin is anything but. So, I just stick with fresh (which oddly enough, I don't mind removing the skin and bones from).

And then I received a package in the mail.

My friend Bea of The Not So Cheesy Kitchen is a proud PDXer (Portlander?). Anytime I bring up salmon (which is surprisingly quite often) she reiterates her stance on Pacific Northwest Salmon being the best salmon. Especially when I tell her that I just ate Atlantic Salmon. That's what I usually seem to find in "my" Northwest (that would be Northwest Indiana).

One day, her and the fam headed to the beach...or was it the mountains...maybe it was both...and she mentioned two magical words: salmon and jerky. Together. As in, Salmon Jerky! And since she knows me (and can pick up on the needy desperation in my voice), she bought some extra and shipped it to me. It was ridiculous. Basically like hot-smoked salmon (one of my favorite things in the world), but less meaty and more chewy.

Roasted Poblano Salpicón w/ Smoked Salmon

The other day, I asked (my Mexican) husband (okay, he's my only husband) what 'salpicón' meant.

And he's like - I don't know.  

And I'm all - What!?

And then he says - Just because I'm Mexican doesn't mean I know what every word in Spanish means.  I haven't heard that word before.  Do you know what every word in the English language means?

So I say - Pssshhh.  Yes!  [...as I page through the dictionary in my head trying to think of a word I don't know.  Which is a contradiction in and of itself.]

Okay fine.  So just because he's Mexican...and just because he's spoken Spanish his whole life doesn't necessarily mean that he knows every thing there is to know about Mexico and the Spanish language.  But it also doesn't mean I will stop asking.  And ruffling his feathers a little when he doesn't know the answer.

So I looked it up.  In Mexico, Salpicón is basically a "salad" mixture of chopped or sliced meats, seafoods, and/or vegetables.  It is usually served as a filling for tacos or roasted poblanos or as a topping for tostadas.  Cool.  Easy enough.  Broad enough.  Vague enough.  It's a general term.  And it may stem from (or be related to) the French meaning of the word Salpicon - a mixture of one or more ingredients that have been minced or diced and held together with a sauce.

So, after I told the hubs what it meant, I preceded to make a Salpicón.  It's a (seemingly) crazy combination - hot-smoked salmon (LOVE!), roasted poblanos, and red onions.  A little oregano.  I brought it all together with a drizzle of olive oil.  And then I topped crispy tortilla chips with it.  It was amazing.  Smoky and salty and spicy and strong...hooo-wee!

Roasted Poblano Salpicón w/ Smoked Salmon

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: condiment snack side fish chiles salmon Mexican

Ingredients (serves 2-4)

• 8 oz. (~3 medium) Poblano chiles
• 1 small red onion, cut into ¼" dice
• 4 oz. (hot-)smoked salmon*, skin removed & flaked
• ½ tsp. dried Mexican oregano
• good olive oil
• freshly squeezed lime juice
• freshly ground black pepper

to serve:

• tortilla chips or crackers

Instructions

Roast your poblanos over an open flame or under a broiler until blistered and blackened all over, 5-10 minutes. Place in a bowl and cover with plastic (or carefully slide into a large baggie and close. Allow to steam and cool for a bit and then rub off the skin and pull out the stem and seeds; rinse to remove any stray seeds or bits of skin, if needed. Chop into ¼" dice.

Rinse diced onion under cold water in a strainer. Shake dry.

Place everything in a bowl and toss gently to combine. You'll just need a few squeezes of a lime, a drizzle of olive oil, and pepper to taste.

If not using immediately, cover and refrigerate. If you are...enjoy as a garnish or scooped up and eaten with chips or crackers like you would salsa (that's how I like to eat it).

*note: by (hot-) smoked salmon, I mean the type of salmon...smoked in a smoker or using wood chips.  It doesn't need to be hot (temperature-wise) or hot (spice level).  Although, if you want to use a smoked salmon with flavor (maple, peppercorn, spicy, whatever), I'm sure that would be tasty.  Also feel free to try this with (cold-) smoked salmon (lox/gravlax), if you wish...I just love me some (hot-) smoked salmon, and it goes so perfectly here.

adapted from Fiesta at Rick's

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IHCC theme: August Potluck w/ Rick