Pan-fried Salmon with Marinated Eggs
When I was little, my favorite meal to eat when I was feeling low or it was cold and dreary outside was tomato soup and a grilled cheese sandwich. Fast forward a few years (decades 😳), to being married to my wonderful fisherman hubby, along with figuring out I am allergic to dairy and gluten, and my tastes have changed.
Now when I'm in need of a pick-me-up from my day, I turn to our family's favorite comfort meal: pan fried salmon over rice with steamed broccoli, special sauce, and a marinated soft boiled egg!
I usually just dump everything in a bowl, stir it up, and dig in, this time however, I tried to make it look really pretty for all of you, on a plate! However, looks aren't really what this meal is about...its the love that is felt in every bite that counts!
For the Salmon:
1 tsp. Chinese Five Spice
1 Tbs. Avocado or Olive Oil
For the Special Sauce:
1 Tbs. Rice Wine Vinegar
1 Tbs. Mirin
1 tsp. Toasted Sesame Oil
Siracha or chili paste to taste
For the Steamed Broccoli:
For the Soy Marinated Eggs:
6-10 Eggs (Quantity depends on how many you are feeding & if you want leftovers)
2-3 Green Onions, thinly bias sliced
1 handful Cilantro, roughly chopped
3" nub of Ginger, diced
3-4 Garlic cloves, diced
- A day ahead or at least two hours before dinner, start marinating the soft boiled eggs. Begin by bringing four cups of water to a boil in a pan, then add eggs gently, one at a time. Return water to a gentle boil and boil for six and a half minutes. Remove eggs to an ice bath and allow to cool for at least five minutes. Remove from ice bath and peel.
- While eggs are cooking, mix together the rest of the marinated eggs ingredients in a small pot, bring to a gentle boil, lower to a simmer, then reduce for 8 minutes. Cool and pour into your marinating vessel. I used a pyrex dish with a snap on lid for this.
- Add eggs to marinade and refrigerate at least two hours but you can go up to 3 days. When ready to use, remove eggs from marinade and gently warm in a steamer basket. *Note* the marinade can be kept for up to a week and reused for more eggs, or reduced and used as the sauce for this dish instead of making an additional sauce.
- Next, lightly rinse the salmon fillets under running water then pat completely dry. Remove the skin from fillets and cut into portions. Place the portions onto a towel lined plate and gently pat dry again.
- Add the five spice & salt to the fillets.
- Add oil to a cast iron or heavy bottomed skillet, set heat to medium. When skillet is nice and hot, fry salmon portions about 3-4 minutes per side (depending on thickness). Be careful not to overcrowd the pan. Remove to a towel lined plate.
- Add diced garlic and ginger to the skillet, add a little more oil if necessary, and fry 2-3 minutes, just until golden, remove to a towel lined plate.
- Mix all sauce ingredients together and add to the the skillet, once sauce is gently boiling, reduce to a simmer and let it reduce until it coats the back of a spoon.
- Steam broccoli for 3 minutes, covered, in a pan with two inches of gently boiling water and a steamer insert. Drain broccoli and return to warm pan, toss with sesame oil and gomasio.
- Serve the salmon portions on top of rice, add broccoli and the marinated egg. Top with the cilantro, green onions, the fried garlic & ginger, and a drizzling of sauce.
- Be comforted. ❤️