This post will mark the 100th post on the blog and it’s been quite a journey for me as a cook. Having started this blog last year, I have explored so many cuisines I have never tasted before and tried cooking techniques I never thought I would use. I even started making my own pasta and well that’s an achievement! The purpose of this blog was to share the food that I eat but it also encouraged me to push harder into exploring new flavors and that’s been really enjoyable.
I love watching cooking shows and especially the ones that explore new cultures and cuisines and when Gordon Ramsay came out with Uncharted it was one of my favorite food shows of all time! There were many ingredients featured in the episode like seal and grouse and these are things I will not find in Boston. There was a very brief mention of salmon and you probably know that commercial fishing is one of the biggest industries in Alaska and salmon is one of the many fishes which is caught in abundance in this region and I took some time to explore some wonderful recipes and I hope you love this amazing brunch food. I wanted to use the salmon skin and make a crispy skin and finish the dish with a scatter of that but because I ordered my groceries online there was a miscommunication and my fish monger didn’t place the skin in the order. I’ll probably update this recipe at a later point but what I ended up with was still pretty amazing and I have my three roommates to vouch on it!
- Salmon (1-1 1/2 pounds; skin removed and cut into half inch pieces)
- Eggs (4-5 eggs)
- Red Onion (1 medium-sized; finely chopped)
- Cider Vinegar (1 tablespoon)
- Fresh Dill (a bunch; finely chopped)
- Fresh Chives (a bunch; finely chopped)
- Shallots (2-3; finely chopped)
- Red Chili (1-2 finely sliced; remove seeds for less heat)
- Zucchini (1; diced)
- Asparagus (a bunch; finely diced)
- Spinach (1-2 cups)
- Heavy Cream (1 1/2 cup)
- Lemon (1 lemon)
- Salt (to taste)
- Pepper (to taste)
- Butter (3 tablespoons)
- Olive Oil
- Bread (for serving; I used French peasant)
To make the relish place the chili, onion, vinegar, salt, black pepper in a bowl, mix well, then stir in the olive oil and the chopped herbs.
Melt the butter along with some olive oil in a large frying pan over a medium heat, add the shallots and cook for 2 minutes till translucent.
Add the zucchini, spinach and asparagus to the pan, stirring to combine, and continue to cook for another 5 – 7 minutes until the water from the spinach has evaporated.
Add the salmon and cook for additional 3-4 minutes stirring occasionally.
Add the heavy cream and lemon zest. Cook for a further 3 minutes, stirring occasionally.
Make wells in the salmon mixture and crack in the eggs. Cover the pan with a lid and continue to cook for around 5 minutes or until the egg whites have just set and the yolks are still runny.
Serve with the relish and some toasted bread (if on Keto diet don’t serve any bread or use keto bread) and wedges of lemon.