Ingredients

• 1 can (7 oz.) Geisha® Pink Salmon, drained
• 1 can (14.5 oz.) Geisha® Bean Sprouts, drained
• 1 1/2 tsp. curry paste
• 2 1/2 tsp. oil
• 6 eggs
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 4 Tbsp. finely chopped cilantro, parsley

Preparation

1. In a skillet, heat oil and curry powder or paste. Stir until thoroughly mixed. Add Pink Salmon and Bean Sprouts. Saute for a few minutes until hot over medium-high heat. Keep warm.
2. For omelet, brend beaten eggs and soy sauce . Add chopped herbs.
3. In another skillet, heat oil. Add omelet batter. Cook, stirring gently until omelet is cooked underneath but still a little creamy on top.
4. Add filling. Fold sides of omelet over to form a square “packet”.Turn upside down onto heated serving platter.
5. Cut into triangles or slices to serve.