Simply Salmon

IMG_1099Another Broken Egg’s Justin Smith demos a tasty fish dish.  

By Jan Walsh    

Photography by Beau Gustafson


Mountain Brook’s Another Broken Egg Cafe specializes in breakfast, brunch, and lunch. Executive chef Justin Smith shares their popular and delicious Simply Salmon dish.


Vegetable Ingredients:

1 cup green bell peppers

1 cup red bell peppers

2 cups red onions

3 cups sliced mushrooms

1 cup roasted garlic cloves

1 bunch blanched, diced asparagus


Vegetable Procedure: 

Chop the peppers into ¾” x ¾” pieces. Transfer to a large mixing bowl. Cut the ends from the onion, peel, and chop into ¾” x ¾” pieces. Transfer to the mixing bowl. Add the remaining ingredients to the bowl and mix well until evenly blended. Place into sandwich bags in 6-ounce portions, weighing on a calibrated scale. Roll up the bags.


Jicama Slaw Ingredients:

1 ½ pounds jicama, peeled

¼ pound red onion (approximately ½ red onion)

¼  bunch cilantro

1 lime (2 ounces)

1 ½ tablespoons chipotles in adobo sauce, pureed

2 ounces apple cider vinegar

1 ½ ounces honey


Jicama Slaw Procedure:

Cut the ends from the jicama and onion. Peel jicama with vegetable peeler. Peel onion. Julienne the jicama and red onion on a mandolin to 1/8 -inch thickness. Transfer to a large mixing bowl. Rinse cilantro and chop stems two inches from the bottom. Discard bottoms. Chop all leaves loosely and stems finely. Add to the mixing bowl. Roll the lime on a clean surface, then cut in half crosswise and squeeze the juice into the mixing bowl. Add the remaining ingredients and mix thoroughly to incorporate all ingredients.


Simply Salmon Ingredients: 

salmon filet

6 oz. portion of vegetables, prepared

jicama slaw

bruleed lemon half, prepared

spring mix


Simply Salmon Preparation:

Season both sides of the salmon filet with southwest seasoning. Place skin side up in a lightly buttered sauté pan. Empty contents of vegetable portion into the same skillet. Cook over a medium-high flame for two minutes, until the vegetables begin to soften. Remove the salmon from the pan and toss vegetables. Return the salmon to the pan with the skin side down. Place the sauté pan under the skillet shelf in a cheesemelter, and allow to cook for four minutes. Remove the sauté pan from the cheesemelter. Remove the salmon from the sauté pan, then add the spring mix to the vegetables, mixing to incorporate. Lightly wilt the spring mix, approximately 20–30 seconds.

One Response to “Simply Salmon”

  1. Boshamps says:

    WOW! Pretty work Chef Justin!

Leave a Reply for Boshamps