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 seafood may be substituted. Special thanks to Alaska Seafood