Wild Alaska Salmon, Potato and Leek Frittata is a paid collaborative post with Alaska Seafood. We love Frittata or crustless quiche as some people call them. This Wild Alaska Salmon, Potato and Leek Frittata is great as a breakfast or main meal and also good for a picnic or packed lunches cold.
This recipe is perfect introducing more fish into your families diet and is really flexible. Also is its great recipe for Mondays when you have leeks and new potatoes leftover from your Sunday dinner!
This is a great recipe for cooking with kids. Especially if you use the oven cooking method.
I had no idea that the majority of canned Salmon from Alaska is wild, natural and sustainable making it firmer, fitter and a more vibrant fish.
Wild Alaska seafood has no artificial colouring, preservatives, pesticides or GMOs. More importantly, it is sustainable as the Alaskan constitution states that their fish “be utilized, developed and maintained on the sustained yield principle”. In Alaska, “sustainable” applies to the fish, the local communities, the fishermen and women as well as the economic return.
As a parent I know how hard it can be to get the recommended two portions of fish and seafood a week (Including one portion of oily fish like salmon) as per the government guidelines. This really is a great way to get the kids eating oily fish.
A 213g can of wild pink salmon which is what we used here contains:
43g of Protein
16 Vitamin D
Canned salmon from Alaska is sold by John West, Princes and many own brand labels and available at all major supermarkets including Waitrose, Tesco, Sainsbury’s, ASDA, Morrisons, Iceland, Aldi and Lidl.
Wild Alaska Salmon, Potato and Leek Frittata
- 1 x 213g can red or pink wild Alaska salmon
- 500 g 1lb 2oz new potatoes, cut into chunks
- 3 tbsp olive oil
- 1 large leek thinly sliced
- 5 eggs beaten
- Salt and freshly ground black pepper
Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks
then break the salmon into chunks
Cook the potatoes in lightly salted boiling water for about 10 minutes, until tender and drain thoroughly.
Heat the olive oil in a large non-stick frying pan and fry the potatoes for 4 to 5 minutes until browned, then add the leeks and fry for a few more minutes until softened.
Season with a little salt and pepper
Beat the eggs with the reserved salmon liquid, then pour into the frying pan. Cook over a medium-low heat to set the eggs on the base. Meanwhile, preheat the grill
Set the surface of the frittata by cooking under the grill for a few minutes. Leave to cool for about 10 minutes, then serve (this will make it easier to handle)
Vary the filling as you wish, using cooked pasta instead of potatoes, and peppers
or courgettes instead of leeks. If you prefer, bake the frittata in the oven for 20 to 25 minutes
at 190°C, fan oven 170°C, Gas Mark 5, until set and browned