Salmon Brunch Bowl


  • ½ (32-ounce) bag frozen potato tots
  • 4 Our Family® Grade A Large Eggs
  • 4 salmon fillets
  • ¼ tsp Our Family® Salt
  • ¼ tsp ground Our Family® Black Pepper Spice Grinder
  • 1 Tbsp Our Family® 100% Pure Olive Oil
  • 1 large avocado, halved, pitted and thinly sliced
  • 1 cup herb seasoned croutons
  • 1 cup quartered cherry tomatoes
  • ¼ cup sliced green onions
  • 2 tsp fresh lemon juice


Approximate nutritional values per serving (1 bowl): 684 Calories, 39g Fat, 7g Saturated Fat, 277mg Cholesterol, 972mg Sodium, 40g Carbohydrates, 7g Fiber, 4g Sugars, 0g Added Sugars, 44g Protein


  1. Prepare potato tots in oven as label directs. Makes about 3 cups.
  2. Heat medium covered saucepot of water to a boil over high heat. Add eggs and return to a boil; reduce heat to medium-low and simmer 6 minutes. Remove eggs with a slotted spoon to bowl of ice water; cool 1 minute. Carefully peel eggs; cut lengthwise in half.
  3. Sprinkle salmon with salt and pepper. In large, nonstick skillet, heat oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once. Flake into 2-inch pieces with fork.
  4. Divide potato tots into 4 bowls; top with salmon, avocado, croutons, tomatoes, eggs and onions. Drizzle salmon with lemon juice. Makes 4 bowls.

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