Smoked Salmon, Scrambled Eggs, and Arugula

I would have to say that one of my indulgences is smoked salmon. My salt tolerance is fairly low, so it’s a bit surprising that I love smoked salmon so much since it is pretty salty. I actually enjoy the saltiness of smoked salmon. I wonder if I love its taste because I grew up eating it.

Starting when I was in elementary school, on a beautiful day of any given weekend, my mom and I would often decide to make the trek from the east side to the west side to go to Zabar’s, a specialty store which sells amazing smoked salmon. (I definitely recommend going there if you are ever in NYC). We crossed Central Park to get there (yes, I was already walking a lot at a young age). We usually went around lunchtime to stop in the Zabar’s café right beside the store and order Zabar’s special – a bagel with cream cheese and smoked salmon, which came with coffee and freshly squeezed orange juice. (Though when I was younger, I didn’t drink the coffee). The bagel was not the best bagel I had in NYC, but for some reason, it tasted amazing with the cream cheese and salmon on it. I just want to be clear that the bagel is still good.

I have not been to Zabar’s since I came home from college, but I will be making my way there soon. My mom actually went to Zabar’s recently to buy some smoked salmon. Rather than eating smoked salmon with a bagel yesterday, I put some arugula on two slices of toasted whole wheat bread and added scrambled eggs and smoked salmon on top. For a surprising kick, I flavored the olive oil I cooked the eggs in with rosemary. (We have a lot of rosemary in the house if you couldn’t tell already from my most recent blog posts. To flavor the oil, cook a rosemary sprig under low heat in 1 teaspoon of olive oil for 1 minute and remove. Then add the eggs and scramble. Note: I did not add much salt to the eggs since I knew the smoked salmon is already salty).