Honey Mustard Salmon

DEEEELICIOUS! That’s what this looks like. I’m a big fan of the honey-mustard combination and I’m always looking for new flavors to try with salmon, so I’m going to give this one a try! You should too :)

Tuna Burgers

I’ve really been enjoying fish lately. When I ran across this quick and easy recipe for homemade tuna burgers, I knew it would be my next re-blog! There are a few cans of tuna in my pantry that are looking pretty good right now… and I bet that using Chobani 0% Plain would be a fine substitute for the sour cream to make it even healthier. Enjoy!

Bacon Fried Cod BLTs

Get in my belly, you delicious fishy bacony sandwich from heaven.

I asked all my FB followers if they had any suggestions for what to do with cod. You know what they gave me? NOTHING. Whaaa?? No one had any ideas? Well, I shouldn’t judge. I was the one who didn’t know what to do with it in the first place. It’s just not my first choice in fish. I don’t know why… I just didn’t grow up knowing much about cod.

Jess and I were walking through the food section at our local target and they had a sale on fish. The cod was cheaper than the salmon and I’d never cooked with it before so I figured I’d give it a shot! I’m glad I did because I made this sandwich and it was goooood.

You really can’t go wrong with BLTs of any kind. They’re so versatile! Add avocado, add a meat or veggie pattie, add an egg, add whatever you want. It’ll probably work just fine. Today’s addition was panko breaded cod pan-fried in bacon grease. Umm… yes please. It was succulent and filling and just the right kind of salty. It’s the working girl’s version of “surf and turf”. And this working girl LOVED IT.

You could easily do this “open-face” if you want to knock off a couple PointsPlus. Or just toast the hell out of a couple 1PP pieces.

Bacon Fried Cod BLTs
Servings: 2
PointsPlus Per Serving: 11


  • 2 fillets uncooked thawed Atlantic cod, 8 PP
  • 4 slices Trader Joe’s 14 grain bread, 8 PP
  • 4 slices center-cut bacon, 2 PP
  • 1 slice reduced-fat cheddar cheese split in half, 2 PP
  • 1/4 cup panko bread crumbs, 1 PP
  • sprinkling each of salt, garlic powder, black pepper, chili powder, ground yellow mustard, turmeric and parsley (or a seasoning of your own)
  • 1 tbsp light mayo, 1 PP
  • 1 tsp lemon juice
  • 1/2 tsp hot sauce
  • lettuce
  • sliced tomato

1. Place your bacon in a cast iron skillet or non-stick pan. Turn up to medium-low and cook to your level of done-ness.

2. While the bacon is cooking, take out your fish, rinse off gently and pat dry. Set to the side while you mix your panko bread crumbs and spices in a flat bottomed bowl or dish. You can also get out the bread and toast it while you’re waiting for the bacon to finish cooking.

3. Once the bacon is done, drain on a paper towel, but keep the grease in the pan. Take your fish and spray each side with some Pam and coat in panko mixture. Put the breaded fish in the pan with the bacon grease and cook about 3-4 minutes per side.

4. While the fish is cooking, slice up your tomato, wash your lettuce and make the spiced mayo. You’ll mix together the mayo, lemon juice and hot sauce. I used tabasco, but you can use any hot sauce you like. If you want it more spicy, add extra hot sauce. Spread the mayo on two of your four pieces of bread. Then, put on the lettuce, tomato, bacon, cheese and fish. Best served hot, but saving it for lunch works too!

Agave-Lime Salmon

Have you ever felt that life is so overwhelming that you don’t even want to cook? Yeah, that was me yesterday. Luckily, I have a great fiancee who takes care of me and buys me flowers and food magazines when I’m feeling stressed! But I’m feeling just peachy now, so no worries! On to funner topics of conversation.

We found a reception venue! Oh man, so excited. Now we can finally order the invites, finish our registries, set up tastings and enjoy the little details. Oh, and our awesome “event specialist” looks like Adele and has a daughter named Adele… AND we gave my mom an Adele CD for Mother’s Day. Umm… awesome?

We also decided to go to New Orleans for a mini honeymoon! So if you all have some suggestions on where to go or where to stay for two people (and possibly a doggie) who love food, art, music and the outdoors, please let us know!

Speaking of food, here’s a tasty recipe that I tried a couple weeks ago. We had bought some beautiful looking salmon from Whole Foods (river sockeye salmon, to be exact) and knew that we had to do something delicious with it. I searched through my cookbooks (since they’re finally unpacked!) and found a recipe in Good Housekeeping Fast Weeknight Favorites that I picked up randomly at Kohls. Best five dollar book purchase EVER merely because of this recipe.

Jess said it was the best fish she’s ever eaten in her life. And she doesn’t really like fish. So, that was quite a statement. I completely agree with her. And I’m totally making this again. This is a PERFECT summer dish and it’s clearly one that will impress anyone that you serve it to! Enjoy!

Beautiful Photo by Jess!

Agave-Lime Salmon (adapted from Good Housekeeping’s Honey-Lime Salmon recipe)
Servings: 4
PointsPlus Per Serving: 7


  • 4 6-oz wild caught salmon fillets or one large 1.5 lb salmon fillet, 23 PP
  • 3 tbsp agave nectar, 5 PP (they used honey, but either works just fine)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt
  • 3/4 tsp lime zest (just get a fresh lime for this, it’s essential!)
  • 1/4 tsp ground black pepper
  • 1 tsp hot water

1. First off, make sure that you are using fresh salmon fillets, as in “bought from the store that day and haven’t been frozen”. They will give you the best flavor. I used a river sockeye salmon fillet from Whole Foods. Expensive, but worth it! If you can’t afford that or you just have frozen, that will be fine too, but make sure they are completely defrosted.

2. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.

3. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.

4. Place salmon on grill over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula. Or you can use a cast iron pan and just prep it with 2 tsp of canola oil over medium-low heat and cook the salmon about 4-5 minutes per side.

5. Sprinkle salmon with cilantro and serve with lime wedges.

Asian Breaded Albacore

I did something fishy. And I don’t mean mysterious or questionable… I mean tasty! When Jess and I were in Ohio a couple weekends ago, we made sure to stop at Trader Joe’s to fill up on all the grocery items we can’t get locally – nicely priced organic fruits and veggies, better cheeses, organic frozen meals, coconut cookie thins, etc. As we were about to check out, Jess turned to me and said,

“Don’t you want to get some frozen fish steaks?” I said, “YEAH!”, because in fact, I did. If there was a Whole Foods around, we’d be getting fresh ones, but the second best option is frozen, so I picked out a pair of beautiful albacore tuna steaks.

Then we got home and I looked around for a recipe that sounded both succulent and satisfying for my taste buds, but not too crazy for Jess’. The packaging contained a recipe for lemon-pepper breaded steaks, but I’m not so fond of that combination. It’s overdone with fish. And there was a recipe I found in one of my cookbooks for sesame teriyaki tuna steaks, but I knew I wanted some panko breading on there. Conclusion? Make up my own recipe! So I did. And it was wonderful.

I’d never had albacore tuna in any other form than chunked and packed in a can with water (and if you’re curious about the difference between albacore tuna and regular tuna, click here). These steaks looked too beautiful to pass up. I marinated them in an Island Teriyaki sauce for an hour and then breaded them with panko bread crumbs and asian spices, but the best part was pan-frying them in just a couple teaspoons of sesame oil! It really brought the flavors together. It’s a beautifully flavored dish that doesn’t overpower the palate with too much spice or too much fish. And it’s just as good when it’s reheated!

Pan-fried perfection

Asian Breaded Albacore
Servings: 2-4
PointsPlus Per Serving: 7 PP for 2, 5 PP for 3, 3 PP for 4


  • 13 oz fresh albacore tuna steaks, 8 PP (I bought a pack of two from the frozen section of Trader Joes)
  • 2 tbsp teriyaki sauce, 1 PP
  • 1/2 cup panko bread crumbs, 2 PP
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground ginger
  • 1/8 tsp ground coriander
  • 2 tsp sesame oil, 2 PP

1. First thing you want to do is put your fish in a glass dish and pour the teriyaki sauce over top to marinate it in the fridge for about an hour.

2. While it’s marinating, combine all the ingredients from the bread crumbs through ground coriander in another glass dish.

3. Once your fish is done marinating, take it out of the fridge and set it on the counter. Warm up the sesame oil in a skillet on medium heat. Bread all sides of the fish with the panko bread crumbs and then place into the hot skillet.

4. Cook each side for 2-3 minutes, 2 minutes for rare, 3 minutes for medium-rare. Rare should be slightly pink in the center. Once done, serve and enjoy!

If you want to pair it with a tasty dipping sauce, mix together 2 tbsp light mayo, 1 tbsp sriracha sauce and 1/2 tbsp lemon juice. It’s the perfect combination of flavors!

Thai Fish Cakes

So fun to make and so fun to eat!

Thai food is one of my many culinary weaknesses. Put it in front of my face and I will inhale it. It doesn’t really matter what it is because I know it’s going to taste amazing. Stir-frys? I like them spicy, saucy and full of veggies. Soups? I like them with warm, spicy, coconutty flavors and filled with veggies, rice and chicken. But my experience with Thai food has only touched the brim.  There are soooo many different Thai dishes out there!  A whole realm of flavor combinations that I haven’t tried yet.  So, I did a little research.

Thai fish cakes kept popping up on my radar, so I thought I’d give it a try!  They seemed relatively simple and a nice change of pace from the typical fish I’ve made before. Seriously, how many times can you pan fry or broil tilapia before it all starts tasting the same?

Well, these fish cakes were definitely tasty, different and very satisfying. I found a bunch of different recipes, but the one I went with comes from Adora’s Box. The reason I picked her fish cakes is because she decided to make them with ordinary ingredients; no need to go out to a specialty store just to find kaffir lime leaves or a bird’s eye chili! You can find all the ingredients at your local grocery store. I think that they could have tasted slightly more “thai-ish” with a few of the special ingredients (like maybe some thai curry paste or some coconut milk?), but they were still delicious.

The sweet chili sauce on the side is essential.

Thai Fish Cakes (slightly adapted from Adora’s Box)
Servings: 12
PointsPlus Per Serving: 1


  • 8 oz (or two fillets) white fish, 4 PP (I used tilapia)
  • 1/4 cup sliced scallions
  • 1/4 cup chopped zucchini (she used green beans, but I didn’t have any)
  • 1 clove garlic
  • 1 tbsp thai green hot chili peppers (she used a green finger chili)
  • 1 egg, 2 PP
  • 2 tbsp flour, 1 PP (i used masa corn flour, but it gave it a Mexican taste)
  • 1 tbsp fish sauce
  • 2 tbsp fresh lime juice (she used the juice and zest of one lime)
  • 1 tbsp packed light brown sugar, 1 PP
  • 1 tsp ground coriander
  • 3 tsp vegetable oil, 3 PP (she used more, but I like it healthy!)

A nice change for my fishy palate.

1. Mix all of the ingredients, except for the zucchini and scallions, in a food processor and puree. Transfer to a bowl and mix in the zucchini and scallions.

2. Heat up a small non-stick skillet with 1 tsp oil to medium heat. Drop in spoonfuls of the mixture and pan fry on both sides until golden brown. You can flatten out the mixture into more of a “cake” once it’s in the pan. Fry in groups of four, using 1 tsp of oil every time. This way you can cut down on the oil instead of deep frying them like everyone else does!

If you want to make a meal of them, you can have 6 of them for only 7 PP! Otherwise, they’re great as an appetizer. Just have a little sweet chili sauce on the side for dipping and you’ll be set. Many people, including Adora, pair their fish cakes with a cucumber dipping sauce. I don’t eat a lot of cucumbers, so I went with the sweet chili sauce. I hope you enjoy them! I sure did :)

Dress up that Lettuce!

Salads are back on the menu, people.  At least for the girlfriend and me.  I don’t think we ate a single one (except at restaurants) from about mid-October through the beginning of January.  Why?  Not sure.  I think we just needed a break from the leafy greens.  We still ate a LOT of veggies, just no salad.

Well, we’re back to eating those salads and making sure that they’re not boring and monotonous.  There’s nothing I hate more than eating the same salad day in and day out.  While we were doing the Game On! Diet with our friends, Jenna and Mike, Jenna emailed me the recipe for two tasty dressings.  I’m not sure where she got them, but I’m sure you could figure it out or ask her yourself over at her blog, Corgi Pants.

I figured I should try them out before I posted the recipes, so I did! For the Carrot-Ginger, I ended up using garlic instead of 1 small shallot because i didn’t have any on hand, and I used less oil and more water to make it a little lighter in points. OH. MY. GOD. If any of you in Champaign/Urbana have ever been to the restaurant “My Thai”, this dressing tastes EXACTLY like their carrot-ginger dressing! It’s sweet and tangy and just amazing. All you need is lettuce and this dressing and you’ll feel like you’ve just eaten a gourmet salad. This was also FANTASTIC over some broiled fish, as you can see in the picture below.  I tried it on both tilapia and salmon.  I liked it better over the tilapia, but it was still delicious on the salmon.

Carrot-Ginger Tilapia with Lightly Sauteed Zucchini and Peppers over Parmesan Brown Rice

Quick Carrot-Ginger Dressing
Servings: 16 servings of 2 tbsps each
PointsPlus Per Serving: 1!


  • 2 cups sliced carrots (about 2-3 large)
  • 2 cloves garlic, sliced
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket), 3 PP
  • 2 tablespoons rice vinegar
  • 3/4 teaspoon toasted sesame oil, 1 PP
  • 1/4 cup olive/canola oil, 14 PP
  • 6 tbsp water

1. Place the carrots, garlic, ginger, miso, vinegar, and sesame oil in a blender or food processor. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.

2. Add the olive oil and blend until nearly smooth, about 30 seconds. Add the water 2 tbsp at a time until you reach the consistency that you want. 6 tbsp was perfect for us. The dressing will keep in the refrigerator for up to 3 days (but i’m sure it will last longer than that!)

Now, Jenna usually makes a 1/2 recipe, so she only uses 1 carrot. She also never has miso so she just leaves it out, and she usually uses very little oil, using water instead to thin it down.  Personally, I thought the miso added a fantastic flavor to it.  I love a little extra asian zing now and then!

Yogurt-Curry Dressing
Servings: 1 (1/3 cup)
PointsPlus Per Serving: 1!


  • 1 ½ teaspoons vinegar
  • 1 teaspoon curry powder
  • ¼ cup nonfat greek yogurt, 1 PP
  • 1 tablespoon low-fat milk
  • 1/4 teaspoon (or less) salt

1. Put all ingredients into a bowl and stir until well mixed. Spoon over salad or pasta. You could also put it in an egg salad for a flavorful twist!

I added a little cilantro flakes, ground pepper, lemon juice and turmeric to even out the flavor (because the original recipe calls for 1 tsp salt) and it worked. I think if I’d used less salt in the beginning, I wouldn’t have had to add all the other spices, so I made sure to lower the amount of salt in the recipe above! I can definitely see how this would be tasty in egg salad. YUM!

Yucateco Chipotle Salmon

I can’t even begin to describe how wonderful this weekend was!  Let’s just say it was a blasty blast and I’ll be putting up a nice long post with pictures sometime this week once I’ve had a chance to go through and edit them.  But to tide you over until then, I shall leave you with a tasty recipe that I came up with last week.

Remember when I put up the Spicy Salmon post?  Well, this was another flavor combination that really hit the spot.  I call it my “Yucateco Chipotle Salmon” because the two main flavors are Chipotle Chili Spice and El Yucateco’s Green Habanero Sauce.  This specific hot sauce it absolutely my favorite green hot sauce.  It has spice AND great flavor.  I haven’t found anything yet that compares.  I find it in the ethnic foods section of pretty much any grocery store.  I’ve put it in cheese dips, many different marinades, on all my fajita/mexican foods and more.

I’ve made the original spicy salmon quite a few times already and since I mentioned all the different flavor combinations you could come up with in the first post, I knew I had to follow my own advice and make up one of my own.  Hence, this lovely salmon was born.  I put it over salad greens and some red clover sprouts, but I think it would be even better over some Spanish rice and sauteed veggies (I just didn’t have the time to make those during my lunch hour).  It would also compliment the colors and flavor a little better!

Mayo mixture all spread on and ready to be sealed and nuked.

Yucateco Chipotle Salmon
Servings: 1
PointsPlus Per Serving: 7


  • 1 fillet wild caught salmon (around 6 oz), 6 PP
  • 1 1/2 tbsp light mayo, 1 PP
  • 1/2 to 1 tbsp El Yucateco Green Habanero hot sauce
  • 1/2 tsp lime juice
  • ground chipotle chili pepper
  • crushed red pepper flakes
  • salt and pepper
  • dried oregano

1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with chipotle spice and a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayo, hot sauce and lime juice. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle oregano and red pepper flakes on top.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Eat with salad or sauteed veggies and rice!

Healthy Microwave Cooking: Spicy Salmon

Photo Courtesy of: the Savory Sweet Life blog

You know, I think fish gets a bad wrap. It’s not a main entree for most Americans; chicken, beef and pork pretty much take over in that area. Occasionally, a parent might make “popcorn shrimp” or “fish sticks” to slowly introduce their kids to new foods, but that seems to be the only daring adventure into “the deep” that many kids under 10 experience. Not a fabulously exciting adventure if you ask me….

I remember getting Van de Kamp’s fish sticks for dinner in my youth. Luckily, that was only on a rare occasion (when life was hectic and they somehow worked their way from the back of the freezer up to the front). When we had fish as a main meal, we had fish steaks; tenderly marinated in all sorts of different flavors and (if we were lucky) Dad would grill them to perfection out on the deck. I tried shark, tuna, salmon, white fish, mahi mahi, swordfish, shrimp, lobster, clams, mussels, tiger prawns, scallops, calamari, etc before I graduated from high school. Needless to say, my taste buds have acquired quite a love for creatures from the deep!  I was lucky (thanks Mom and Dad!).

But other than just being able to provide a new and refreshing taste to your mouth (when done right), seafood (salmon, especially) is actually quite healthy for you. Here’s an article I found on the benefits of eating fish and the differences between wild-caught fish and farmed fish. Did you know that fish are “farmed”? I’m sure that you did. But did you also know that the same issues that arise with conventionally farmed animals (like higher fat content, more chemicals, etc) are present in the fish farming industry? Check out the article to learn more.

I support the nom-nomming of wild-caught fish! AND… I support quick and tasty methods of preparing them. I haven’t actually given you ANY “microwave” recipes, so here’s the first one! It’s quick, it’s healthy, and it’s full of flavor and omega-3’s to keep you sharp in the brain and looking good on the epidermis. I found this recipe over at the Sweet Savory Life blog and I knew I just had to share. It’s both gluten-free and low-carb.

Spicy Salmon (Modified from the Sweet Savory Life Blog)
Servings: 1
PointsPlus Per Serving: 7 (using a 5 oz fillet)


  • 1 single portion salmon fillet, 5 PP (or 1 PP per ounce)
  • salt and pepper
  • 1.5 tablespoons light mayonnaise, 1 PP
  • 1 or 2 tablespoons Sriracha sauce (depends on how spicy you want it)
  • 2 or 3 fresh cut lemon slices
  • 1 tbsp fresh parsley (or 1 tsp dried)

1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayonnaise and Sriracha sauce. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle parsley on and then top with a couple round slices of lemon.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Garnish with additional parsley and lemon wedges.

See!?! SO SIMPLE!! And the best part? You can flavor it however you’d like. Try using a teriyaki glaze instead. Just poke a few holes in the fish to let the sauce soak in. Or maybe you don’t want the spice; just the mayo and a tbsp of orange juice mixed together and then topped off with some toasted sliced almonds would do the trick. Try anything you want! And when you find something tasty, post a comment and let the rest of us know!


I made this for lunch the next day and it was AWESOME!  I didn’t have fresh lemon, so i just mixed some lemon juice into the mayo mixture and then sprinkled dried parsley over top and put it all over a bed of spring mix.  I scarfed it down like I’d never eaten food before!  Never have I made such a gourmet meal in 5 minutes.  Dude.

Smoked Salmon Breakfast Casserole

My dad’s a smoker. Not a smoker of cigarettes or cigars or “oregano”, but the best kind of smoker there is…. a smoker of MEATS! Turkey, chicken, pork, fish, he can smoke it all. He smokes meat throughout the year, but his claim to fame is prepared with lots of TLC right at Christmas time. His smoked salmon and trout is outta this world!

My whole family (especially my cousin, Liz) will agree. Those beautiful pink fillets have the perfect salty, smokey, buttery taste. He usually plates them on long platters with crackers tucked into the sides. But seriously, I don’t even eat the crackers with it. I just eat the fish.

He also makes this incredible smoked salmon cream cheese. I put that stuff on crackers, bagels, toast, in eggs, etc. Seriously, it’s amazing. This year he even sent me home with about 3 cups; just for me! WOWEE.

Beautiful Breakfast Casserole ready for the eating!

Since we always know to expect smoked salmon at Christmas, my sister and fellow foodie, Monica, went to our favorite foodie site, Foodgawker, and found a smoked salmon breakfast casserole to make the morning after Christmas. It was very exciting to see that recipe stuck to the fridge and figure out that we were trying ANOTHER smoked salmon dish this year!

Mom made it and it was goood. Needed more salt and pepper and I think there was a bit too much dill, but it was still good. And since I’ve not done too many breakfast recipes on here, I figured I would share it with you! The recipe is from Cookin Canuck and there are wonderful pictures on her page as well! I took pictures of my own and made just a few substitutions to lessen the points value.

Smoked Salmon Breakfast Casserole
Servings: 8
Points Per Serving: 4

– 2 tsp olive oil
– 1 1/2 lbs white potatoes, cubed
– 1/4 cups shallots, minced
– 8 oz smoked salmon
– 2 tbsp dill (maybe a little less of you aren’t so crazy about dill)
– 18 tbsp (1 cup + 2 tbsp) 2% milk
– 1 tsp sea salt
– 1/2 tsp black pepper
– 3 cups egg beaters

1. Preheat oven to 375 degrees F. Butter a 13×9-inch glass baking dish.


2. Heat olive oil in a large skillet set over medium-low to medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with freshly ground black pepper and half of the salt. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.

3. Pour the potatoes into a large bowl and stir in chopped smoked salmon and 1 tablespoon fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made 1 day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg beater mixture and baking.)

4. In a large bowl, whisk together egg beaters, milk, and rest of salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top. Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.

Now, when my dad makes his smoked salmon cream cheese, he adds things like onion powder, hot sauce, chili powder, etc. If you’d like to spice this up a bit, try adding some of those to the eggs and potatoes! I’m sure it will be tasty :)

Smoked Salmon Breakfast Casserole on Foodista