Vorbereitungszeit: 5 Minuten
Kochzeit: 10 Minuten
Gesamtzeit: 15 Minuten
Zutaten
- 1 – 14 3/4 oz canned salmon
- 1 Tbsp vegetable oil
- 1/2 cup onions, minced
- 1 Tbsp ginger, peeled and minced
- 1 Tbsp garlic, peeled and minced
- 1-2 Thai chilies, chopped (optional)
- Salz und Pfeffer nach Geschmack
- 1 Ei
- Half a lime or lemon wedge
Garnierungen
- Chopped fresh cilantro
- Chopped green onions
This salmon and egg recipe is especially convenient to prepare during busy days. Open a can of salmon, gather some basic ingredients and in less than 20 minutes you will have a delicious, warm meal packed with nutrients and flavor.
How to Make How to Make Scrambled Salmon
1. In a large bowl, mash the salmon into small pieces and set aside.
2. Heat oil in a pan over medium-high heat, then add onions, ginger, garlic and Thai chilies (if using). Sauté until onion turns translucent, about 2-3 minutes.
3. Add salmon to the pan and sauté to warm through, about 1 minute. Season with salt and pepper.
4. In a separate bowl, whisk an egg. Pour the beaten egg over the salmon, stir to combine and sauté until the egg is cooked.
5. Squeeze lime juice over the salmon and garnish with fresh cilantro or green onions. Serve hot over bread or rice of your choice.