Wild Alaska Salmon, Kale and Asparagus Quiche 

This post is sponsored by Alaska Seafood. All opinions are my own. 

With the social restrictions of 2020 coming along for the ride in 2021, I’ve made it a point to optimize my home brunch skills. How so, you ask? Okay, no one asked, BUT this kale and asparagus quiche with wild Alaska salmon is a great place to start! You could say I’m getting a little excited to incorporate a variety of ingredients and workouts into both my at-home brunch scene and overall wellness routine in 2021.

Wellness, to me, isn’t about exercising more or harder or following a strict diet plan. Caring for myself means choosing foods that nourish and satiate me. Because while food is the centerpiece and focal point of my brunch table, it’s not really about the food. It’s about creating a meal and space for myself and loved ones simply to get us to the table (even if it’s connecting virtually!). So that we can catch up, share a laugh, talk about the week, and RECONNECT. That’s where the true healing and joy comes from.

I aim to create meals and experiences with intention, and my grocery lists typically reflect that – things that taste good and make you feel good. This is why Alaska seafood has been a staple in my grocery cart lately. Rich in nutrients and flavor, wild Alaska seafood offers a wide range of health benefits. In fact, the US government just released their updated Dietary Guidelines for Americans which recommends eating seafood 2-3 times per week for everyone 12 months and older! Nearly 90% of Americans don’t meet this recommendation – are you part of the 10%? 

All species are a healthy protein bursting with good sources of healthy fat, vitamins and minerals. The vitamin D and vitamin A in Alaska seafood play a pivotal role in immune function and can reduce susceptibility to infection. Not only does Alaska seafood support me nutritionally, but it also prioritizes sustainability. Dedicated Alaska fishermen harvest only as much fish as the science tells them the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Choosing wild Alaska seafood means you’re supporting generations of fishermen and their communities, while also having a wild, healthy and sustainable protein.

So dig in! Recipe for my wild Alaska salmon, asparagus and kale quiche is below!

Ingredients 

  • 1 pound wild Alaska sockeye salmon, skinned (canned wild Alaska sockeye salmon would also work wonderfully! Tons of calcium and vitamin D and a perfect pantry staple)
  • 1 cup fresh kale, chopped
  • 1 cup asparagus, chopped
  • 1 bundle scallions, chopped
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 avocado
  • ¼ cup herbed goat cheese (or non-dairy cheese of choice)
  • 2 cups almond flour
  • 9 eggs
  • ½ cup avocado oil
  • Spices: salt, pepper, garlic powder

Instructions:

For the crust:

  1. Preheat oven to 375F.
  2. Combine almond flour with ½ tsp garlic powder, ½ tsp salt, ½ tsp pepper. Stir well. In a separate bowl, whisk together ½ cup avocado oil with 1 egg.
  3. Pour oil/egg mixture over almond flour and stir together until dough forms. Fold in ¼ cup chopped scallions.
  4. Spray pan of choice (I used cast iron) with avocado oil, coconut oil, or ghee/butter (anything with a high smoke point).
  5. Firmly pat dough onto the pan, keeping the edges taller than the middle.
  6. Bake for 15-20 minutes, until dough is golden brown.

For the egg mixture:

  1. Place 1 tbsp avocado oil (or butter, ghee, coconut oil) in a pan over the stove top. 
  2. Mince shallot and place in warmed pan. Sauté on low heat, until they become fragrant, about 2-3 minutes.
  3. Add in chopped kale and asparagus and sauté until both vegetables turn bright green in color, about 3-4 minutes. Set aside vegetable mixture.
  4. In a separate bowl, whisk 8 eggs together and add in spices of choice (I used 2 garlic cloves (minced), salt, and pepper). 

Putting it all together:

  1. Remove crust from oven.
  2. Combine vegetable mixture with eggs and pour on top of crust.
  3. Add Alaska salmon on top. I chose to de-skin then place in bright and delightful chunks on top, but you can also use canned Alaska salmon (as mentioned). 
  4. Bake for 25-30 min, until top of the eggs are set (firm and bouncy when you touch the egg after baking).
  5. Top with herbed goat cheese (or non-dairy cheese), avocado, and leftover scallions!

Thank you, Alaska Seafood, for sponsoring this post. I adore your seafood and commitment to sustainability. It’s such an honor to work with organizations whose product and mission statement are both so drool worthy. Remember to #AskForAlaska seafood in your local grocery store.

 

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