Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Saturday, November 08, 2014

Salmon Scramble, or, Eggs You Can Pretend Are Naughty

I like scrambled eggs for supper. It's near the top of my list of comfort foods. My weakness, over the years, had been the traditional pile-on-the-bacon-and-cheddar scramble, but I've needed to cut out aged cheeses, and Pop and The Bat are looking at reduced fat and reduced sodium, respectively, so we tried a change-up.

This is really very simple, too. All you need is eggs, salmon, butter (or if you're cutting down on the saturated fats, canola or olive oil. I like using a wee bit of butter in the grander supply of canola, so I get the flavor of the butter in what I cook, but that's just the kid in me whose fondest memories involve a farm or a farm community. I likes me buttah.)

Oh, yes. You'll definitely need a frying pan, and, if you're as lazy as I am, a blender of some sort, too, but the blender is entirely optional, if you like whipping the heck out of a few eggs with a whisk or a fork.

You'll also need about fifteen minutes. 

And an appetite.

That's not a lot to demand, is it?

And, if you want to adapt up or down, on this recipe, think in these terms: 4 ounces of fish per person, and 2 eggs per person, plus one extra "for the pot" for each third person (1 person – 2 eggs; 2 people – 4 eggs; 3 people – 7 eggs; 4 people – 9 eggs; and so on).

Fish, eggs, gluten-free buttered toast, and green beans from Pop's garden. Life is good.

Salmon Scramble


12 ounces of fresh (or frozen, thawed) salmon, cut into 1/2-inch cubes
7 large eggs
2 Tablespoons melted butter (or 1/4 teaspoon butter melted into canola oil)
salt and pepper to taste
butter and/or oil for cooking


In a large sauté pan or frying pan on low heat, simmer salmon in a small amount of oil until the pieces turn opaque, turning once or twice with a spatula.

Scramble the heck out of your eggs until they are frothy, then mix in butter (or butter mixture), blend completely, and pour over the salmon in the pan. continue to cook over low heat  until the eggs are almost completely cooked – just a little runny. 

Remove from heat, stir a couple more times, and let stand in the pan for about a minute, to let the eggs completely set up.

Serve with your favorite toast and a colorful salad and/or vegetable side.

Almost done…just a little patience needed.
And be sure to set aside a little for your wee beasties, if you have them. Even if you have a cat like mine, who doesn't much care for fish. 
She likes scrambled eggs a little too much, though.

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