Pan-fried Salmon with Marinated Eggs

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 ūüė≥), 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!

Ingredients:

For the Salmon:

2  4-6 oz. Catch Sitka Seafoods salmon fillets (any species will work here)
1 tsp. Chinese Five Spice
Sea Salt
1 Tbs. Avocado or Olive Oil

    For the Special Sauce:

    1/4 C Soy Sauce (We use 2 Tbs. Coconut Aminos & 1 Tbs. Braggs Soy Aminos)
    1 Tbs. Rice Wine Vinegar
    1 Tbs. Mirin
    1 tsp. Toasted Sesame Oil
    Siracha or chili paste to taste

      For the Steamed Broccoli:

      1 bunch Broccoli cut into small florets (tender stems also)
      1 tsp. Toasted Sesame Oil
      1 tsp. Gomasio (A sesame seed and sea salt blend, if you don't have it just use 3/4 tsp. toasted sesame seeds and 1/4 tsp. sea salt)

      For the Soy Marinated Eggs:

      6-10 Eggs (Quantity depends on how many you are feeding & if you want leftovers)
      3-6 Garlic Cloves, peeled & smashed
      4-6 dried Chile de Arbols (Use chili paste or sriracha sauce to taste if you don't have these on hand)
      3/4 C Soy Sauce ( We used Coconut Aminos)
      2 Tbs. Rice Wine Vinegar or Sherry Vinegar
      3 Tbs. Mirin (If you don't have this on hand you can sub 1 Tbs. brown sugar)
      1 1/2 C water
        For the Toppings:

        2-3 Green Onions, thinly bias sliced
        1 handful Cilantro, roughly chopped
        3" nub of Ginger, diced
        3-4 Garlic cloves, diced

          Directions:

          1. 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.
          2. 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.
          3. 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.
          4. 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.
          5. Add the five spice & salt to the fillets.
          6. 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. 
          7. 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.
          8. 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.
          9. 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.
          10. 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.
          11. Be comforted. ‚̧ԳŹ

           

          Love,

          Mindy

             

             

             


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