Smoked Alaska Salmon, Asparagus, and Goat Cheese Toast

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Try this Smoked Alaska Salmon, Asparagus, and Goat Cheese Toast recipe.

I was born in Brooklyn, New York. My mother’s family is Jewish and of Eastern European decent, so naturally bagels and lox were a regular in our household growing up. It was one of my favorite breakfasts, and as my palate has matured over the years, I’ve found creative ways to enjoy the flavors of my childhood. This time? Smoked Salmon, Asparagus, and Goat Cheese Toasts. We have two awesome fishmongers in Gainesville {same business, two locations} and they sell delicious cold-smoked Alaska Salmon. Seafood from Alaska is always wild-caught, and nearly 60 percent of all the wild seafood harvested in the United States comes from Alaska. This includes pollock, salmon, crab, halibut, cod and more. By law, each season, Alaska only harvests as much fish as the environment can handle, which allows the marine ecosystem and seafood species to continue to replenish year after year. Salmon is definitely one of my favorites because it is so versatile, with preparations like sushi/sashimi, roasted salmon, salmon chowder, and salmon burgers. Learn how to make the perfect breakfast – Smoked Alaska Salmon, Asparagus, and Goat Cheese Toasts – below. This recipe makes four servings.

Check out the Alaska Wild Seafood website for more information and recipe ideas!

Ingredients:

• 1/3 pound smoked Alaska salmon
• 4 slices of bread
• Bunch of asparagus
• 4 ounce package of goat cheese
• 4 eggs
• Freshly-baked bread
• Fresh dill
• Olive oil
• Salt and pepper

Directions:

While this dish can be made in about 20 minutes, there are several components to prepare simultaneously. The first step in creating this recipe is roasting the asparagus. Preheat your oven to 425 degrees F. Trim the firm ends of your asparagus, and place them on a cookie sheet in a single layer. Lightly coat in olive oil and season with salt and pepper to taste. Depending upon the thickness of the asparagus, roast them about 10 – 12 minutes. They should be slightly firm and have a roasted flavor.

Meanwhile, make soft-boiled eggs. To do this, fill a saucepan with water. Bring the water to a boil, add four eggs, and after a minute, turn down to low, place a lid on the pot, and simmer for 6 minutes. Remove your eggs from the pot, allow them to cool, and peel. While the eggs are boiling, toast your bread. I purchase my freshly-baked bread unsliced so I can cut nice pieces on the bias like this. That way, you can maximize the surface area to enjoy more ingredients per bite! After slicing the bread, I toasted it until the edges were just golden brown.

Now it’s time to start assembling! Spread the goat cheese on your toasted bread. Goat cheese has a tangy flavor that contrasts the salmon and egg perfectly. If you don’t like goat cheese, use cream cheese. Add a few pieces of roasted asparagus on the cream cheese. Just like how you can substitute out the goat cheese for cream cheese, if you don’t like asparagus, try sauteed spinach or sliced avocado.

Now THIS is the important part. Place a beautiful slice of smoked Alaska salmon over your goat cheese and asparagus. Top with a perfectly cooked soft-boiled egg. I like to take my fork and crack into the runny yolk so it oozes over the top. Add a little freshly-chopped dill {it’s a wonderful complement to the smoked salmon} and your breakfast is complete! Honestly, I’m kinda salivating just writing out this recipe because it’s such a great way to highlight the delicious flavor of salmon. 

Purchase Wild Alaska Seafood at your local grocer or specialty store. Alaska seafood offers extensive health and nutrition benefits because it is naturally loaded with minerals, vitamins, and heart-healthy omega-3 fatty acids. It’s the perfect addition to so many of your recipes to start the new year right!

What’s your favorite Alaska Salmon recipe?