Alaskan Smoked Salmon Egg Foo Yung with Sour Cream Sea Asparagus Pesto Sauce

#foragednfoundak #eatwild #wildalaskanprovisions #kelpisthenewkale

So you go to an Asian restaurant and you order Egg Foo Yung. Traditionally it comes with a gravy. It’s also mostly about the eggs, sprouts, chicken and veggies. But there is no need to stop there with this Chinese omelette, why not add Alaskan Smoked Salmon and Southern Alaskan hand picked kelp and sea asparagus pesto to the dish. This is my second entree recipe for the Foraged & Found Bloggers Recipe Challenge. I have been having so much fun creating dishes with their product that they mailed to qualified food bloggers.

READY, SET, GO!

WHAT’S THE CHALLENGE AND WHAT DO I WIN? THIS IS WHAT THEY HAVE TO SAY!!!

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Winner: $500.00 Cash Prize

This is your time to shine; we are looking for original recipes using our delicious Sea Asparagus Pesto that are inventive and delicious that leaves all your culinary skills on the kitchen counter.

One Entrée Winner: $500.00 Cash Prize

Be fresh and get out of your comfort zone! We are looking for inspiring recipes that are packed with wonderful flavors and aromas made with our Sea Asparagus Pesto that will leave us saying WOW!

Sea Asparagus Pesto is just one of the companies products. They also make salsa, pickles and sauces with the super food nutrients for a more elevated healthy product. Each recyclable jar is packaged securing by an all women-owned business that is committed to sustainability and environmental stewardship.

Can I swap out the Alaskan Smoked Salmon for other proteins?

Yes, this recipe is so versatile for swapping out proteins. You could add the traditional chopped chicken or try tuna, shrimp or pork.

Be creative and forage through your fridge, freezer or pantry and use what you have on hand.

You can make the Sour Cream and Sea Asparagus Pesto Sauce ahead of time. In fact, some extra time in the refrigerator will allow the flavors to blend nicely together.

If you want to impress your eaters with a fancy garnish. Take a green onion top and make small slits down the stem. Place in ice water and allow it to curl naturally. Pretty fancy stuff!!

Alaskan Smoked Salmon Egg Foo Yung

See Detailed Nutrition Info on

Not your usual Egg Foo Yung. These tender egg patties are made with Alaskan Smoked Salmon and Foraged & Found Sea Asparagus Pesto then served with a Sour Cream Sea Asparagus Pesto Sauce.

Ingredients

1-14oz. can bean sprouts, drained
4 oz. Alaskan Smoked Sockeye Salmon, broke into small pieces (or your favorite smoked salmon)
6 eggs, beaten
1/2 small red bell pepper, cut into small julienne strips
2 green onion, chopped (reserved a tablespoon of green onion tops for garnish)
4 tbs. Foraged & Found Sea Asparagus Pesto, divided
1 tbs. soy sauce
1/2 tsp. kosher salt, divided
1/8 tsp. black pepper
1 1/2 tbs. cornstarch
1/4 cup sour cream
1 tsp. capers, chopped
1/8 tsp. garlic powder
2 tbs. cooking oil
Optional garnish: 1 green onion top, cut with slits and soaked in cold water to curl

Instructions

Make the Sour Cream Sea Asparagus Pesto Sauce: In a small bowl, blend together the sour cream, 2 tbs. of Foraged & Found Sea Asparagus Pesto, capers, 1/4 tsp. Kosher salt and garlic powder. Set aside to serve with the Salmon Egg Foo Yung. This sauce can be made ahead and refrigerated until serving.
In a large mixing bowl, add in the bean sprouts, salmon pieces, chopped green onions, beaten eggs, the remaining 2 tbs. Foraged & Found Sea Asparagus Pesto, soy sauce, the remaining 1/4 tsp kosher salt and black pepper. Mix until well blended.
In a small bowl, whisk together the cornstarch with 1 tbs. water to make a paste. Blend the paste into the salmon egg foo young mixture.
Heat a non stick skillet over medium heat with some of the cooking oil. In small batches add in 1/2 cup scoops of the salmon egg foo yung mixture. (Try to scoop as evenly as possible so all patties have the ingredients and egg.)
Fold any of the loose egg back onto the patty and keep it as round as possible. When the bottom of the patty is golden brown, (may take a few minutes of cooking time), turn the patty over and continue cooking until golden brown.
Remove the cooked patties and plate them on a paper towel. Add more cooking oil as needed for the next batches and continue cooking until all of the mixture is used.
Serve the patties with the sour cream sea asparagus pesto sauce.

Check out my first recipe entry Foraged & Found Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce for this contest. I love this entree so much. It will be a go to recipe for serving to my future guests.