Categories: Fish, Cheese/eggs 
      Yield: 1 servings 
  
    105 g  Canned pink Alaska salmon 
           -- drained and flaked 
      2    Eggs 
      2 tb Sour cream or fromage frais 
    1/2 ts Freshly chopped tarragon 
           Salt and white pepper 
      7 g  Butter or margarine 
  
  Drain the can of salmon and set aside. 
   
  Beat together the eggs, cream or fromage frais and tarragon. Season 
  lightly. Melt the butter in a non-stick or omelette pan. Pour in the 
  eggs and cook over a moderate heat until the base is set. While the base 
  is setting, pre-heat a moderate grill. Arrange the canned salmon over 
  the soft top of the omelette. Place the pan under the grill until 
  omelette is set. Loosen the omelette in the pan and carefully fold in 
  half: Slide the omelette onto a serving plate garnished with salad. 
   
  Serves 1. Approx. 415 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias