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Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Makes 3 or 4 servings.
*If desired, 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be subsituted.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org