Instructions
Step 1. In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and black pepper to create the blackening seasoning.
Step 2. Pat the salmon fillets dry with paper towels and rub them with olive oil.
Step 3. Coat both sides of the salmon evenly with the blackening seasoning.
Step 4. Heat a large skillet over medium-high heat and cook the salmon for 4–5 minutes per side, or until the fish flakes easily with a fork and develops a dark, flavorful crust.
Step 5. Transfer the cooked salmon to a plate and keep warm.
Step 6. In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Step 7. Melt the butter in a nonstick skillet over medium-low heat.
Step 8. Pour the egg mixture into the skillet and cook gently, stirring frequently, until soft and fluffy curds form.
Step 9. Remove the eggs from the heat while still slightly creamy, as they will continue cooking from residual heat.
Step 10. Arrange the blackened salmon, scrambled eggs, and avocado slices on serving plates.
Step 11. Sprinkle the eggs with paprika and garnish the entire plate with sliced green onions.
Step 12. Serve immediately while warm.
Storage and Reheating Tips
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Scrambled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.
Reheat salmon gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.
Avoid overheating the eggs to prevent them from becoming dry and rubbery.
Slice fresh avocado just before serving, as stored avocado may brown over time.
Continue on the next page