Scrambled Salmon

by Ganteng Boy

This time of year is especially stressful for students undertaking their Spring semester of undergraduate/graduate studies. This meal is not only simple and delicious, but it is also a healthy choice for your brain and heart (1).


(from top left corner) Butter, Eggs, Milk, Salmon, Rosemary, Salt, Pepper and Olive Oil


  • 1/2 Cup of 2% Milk (use whole milk for a creamier taste)
  • 1/4 Pound of Salmon (Sockeye Salmon are almost always wild, and have a slightly better nutritional content than Farm Raised Salmon. Sockeye Salmon also = $$$, compared to Farm Raised Salmon)
  • 3-4 Springs of Rosemary
  • 2-3 Tablespoons of Butter
  • 4 Eggs
  • 1-2 Teaspoons of Olive Oil
  • Salt and Pepper to taste

The total time to cook this recipe is 30 minutes at most. Try it a few times, and you can get it down to 15 minutes.


Step 1. Crack all four eggs into a mixing bowl. Whisk the eggs until the consistency of the egg whites and egg yellows are well blended. Once well blended, we want to gently pour in the milk. Whisk the mixture once again, until we achieve an even consistency.


Step 2. Use a serated knife (as seen below). Take the serated knife and run it against the skin of the salmon, to gently remove the remaining scales of the fish. Clean the fish using running tap water. Cut the fish evenly into bite sized cubes – approximately a thumb size each piece.


We are going to use a cast iron skillet to prepare today’s meal. Heat the skillet. Test the skillet’s heat by dropping in an ice cube. When the ice cube melts in about 3-5 seconds, the skillet is warm enough; but if the ice cube melts in less than a second, then the pan might be too hot. In the second case, turn off the range and allow the skillet to cool down.

Step 3. Toss into the skillet the butter, rosemary, salt and pepper. Watch the rosemary carefully. The key here is to capture the essence of rosemary. And so, we want to take it out as soon as it starts to change a bit of color. A good rule of thumb is to not leave the rosemary in the pan for more than 15 seconds. Remove the rosemary and place it aside on a separate sauce pan, for now. We will use it as garnish later on.


Step 4. The rosemary butter is now ready for the salmon. Toss in your salmon cubes into the pan. We want to get a slight golden brown color to the salmon. The key here is to not overcook the salmon – medium rare to medium well-done.


Step 5. Pour in the Egg & Milk mixture into the pan.


Step 6. Gently scoop the runny egg mixture with a large spoon. We can follow a scoop-scoop-then wait for 10 seconds rhythm. If we leave the egg sitting on the pan for too long, we run the risk of burnt eggs. Unless you are impartial to burnt eggs, we want to proceed with the scoop-scoop-wait for 10 seconds rhythm. No need to press the eggs; this will ensure that the eggs are nice and fluffy – milk helps with the fluffiness.


Step 7. Remember the rosemary from Step 3? Let’s pluck a few of the rosemary bristtles that we cooked earlier, and use that as garnish. Et voilà!


I hope you enjoyed reading today’s recipe.

Bon apetite!




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