Spicy Smoked Salmon Bagelwiches

Name: Spicy Smoked Salmon Bagelwiches
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 bagels, split; 28 grams cream cheese, cut into 1/2-inch pieces; 4 larges eggs, lightly beaten; 2 servings Kosher salt; 2 teaspoons fresh lemon juice; 1 Persian cucumber, halved lengthwise and thinly sliced; 1 scallion, thinly sliced; 0 teaspoons toasted sesame oil; 28 grams smoked salmon (about 2 slices), chopped; 2 teaspoons Sriracha (Asian chile sauce); 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Spicy Smoked Salmon Bagelwiches a try. One portion of this dish contains about 26g of protein, 22g of fat, and a total of 542 calories. This recipe serves 2. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up sesame oil, persian cucumber, scallion, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a pescatarian diet.

Instructions

Toss the cucumber and scallion slices in a small bowl with the lemon juice, sesame oil and a pinch of salt. Lightly toast the bagels. Meanwhile, melt the butter in a medium saucepan over medium heat.

Ingredients you will need

Lemon Juice

Sesame Oil

Cucumber

Green Onions

Bagel

Butter

Toast

Salt

Equipment you will use

Sauce Pan

Bowl

Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and Sriracha and cook until the eggs are set, about 1 more minute. Divide the scrambled egg mixture between the bagels and top with the cucumber salad.

Ingredients you will need

Cream Cheese

Cucumber

Sriracha

Bagel

Salmon

Egg

Salt

Photograph by Paul Sirisalee

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

bagels, split 28grams

cream cheese, cut into 1/2-inch pieces 4larges

eggs, lightly beaten 2servings

Kosher salt 2teaspoons

fresh lemon juice 1

Persian cucumber, halved lengthwise and thinly sliced 1

scallion, thinly sliced 0teaspoons

toasted sesame oil 28grams

smoked salmon (about 2 slices), chopped 2teaspoons

Sriracha (Asian chile sauce)1Tbsp

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Tyler Winery Santa Barbara County Chardonnay

2015 brought the earliest vintage of the decade so far. After the large 2013 and 2014 vintages and the continued drought, the vines put forth a fraction of the fruit than the previous two years. They were down approximately 30% overall but the result was exceptional quality and deep, powerful wines with great acidity. Citrus, anise, saline, and energetic.