Salmon with Creamy Egg and Mayonnaise

Name: Salmon with Creamy Egg and Mayonnaise
Yield: 4 servings
Cuisine: American
Ingredients: 3 Eggs; 1 dash Salt and pepper; 170 grams Sashimi grade salmon; 125 grams ● Shimeji mushrooms; 6 tbsp ● Mayonnaise; 200 ml Water

cookpad.japan @cookpad_jp

I adapted a recipe that my mother used to make for us!

The salmon tastes better if you season it generously with salt and pepper.
Make sure to cook the scrambled egg in Step 1 so that it forms large curds.
Add more water in Step 4 if there's not enough.
Adding enoki mushrooms is delicious too. For 4 servings. Recipe by Amasamon

I adapted a recipe that my mother used to make for us!

cookpad.japan @cookpad_jp

I adapted a recipe that my mother used to make for us!

Saved

Ingredients

4 servings

3Eggs
1 dashSalt and pepper
170 gramsSashimi grade salmon
125 grams● Shimeji mushrooms
6 tbsp● Mayonnaise
200 mlWater

Saved

Steps

1

Mix the eggs, salt and pepper together in a bowl. Heat some oil in a frying pan over medium heat, and make soft-set scrambled eggs.
2

Cut the salmon lengthwise into 1.2 cm thick slices. Put the cooked eggs back in the bowl (used to beat the eggs) with the ● ingredients, and mix together with a spoon.
3

Spread out a 25 cm long piece of aluminium foil and cut into 4 pieces. Divide the mixture from Step 2 into 4 portions and put a portion on each piece of foil.
4

Close up the foil to make pouches, twisting the edges together. These will be poached in water so put the closed ends on top.
5

Heat some water in a frying pan over low-medium heat, put in the foil pouches and steam-cook with the lid on for about 10 minutes.
6

Alternatively, wrap the portions in kitchen parchment paper, put them on a heatproof dish and microwave for about 4 minutes.