Salmon and Egg Salad Recipe

Not a big salad fan? Here’s a salad recipe that might somehow change your mind— proven to please salad lovers and meat lovers alike. And since we have the rest of the Holy Week ahead of us, this salad recipe would be a nice addition to your no-meat Holy Week (salad) menu.

What makes the yummy difference: salmon belly.

Salmon got my interest when I read somewhere that it’s one of the world’s most nutritious foods. So instead of the usual canned tuna in my salad, I did a little experiment and used salmon instead.

And the result was unexpectedly delicious.  Soft, pink, flavorful salmon belly, mixed with your fresh greens. Combine it with eggs, and a customized fusion of condiments, you’d be done with your plateful of salad before you know it. At least that’s what happened to me. And to my husband, who by the way, is not a big fan of fish or veggies, and is the pickiest adult eater I know.

This one is very easy and quick to prepare. If you want a healthier version, poach or steam the salmon instead of frying (I opted to fry it so because I don’t like the overwhelmingly fishy flavor,  and frying reduces the fishy-ness by half). Use vinegrette or parmesan cheese instead of thousand island dressing.

Have a blessed Holy Week! Hope you enjoy eating your Salmon and Egg salad as much as we did!

SALMON AND EGG SALAD

Ingredients

• 2 handfuls Romaine Lettuce (you can add more, if you like lettuce)
• At least 100 grams Salmon belly (or more)
• 2 large Eggs, soft or hardboiled, sliced
• ½ of a medium sized bulb of Red Onion
• 1 large Tomato, sliced (optional)
• 1-2 teaspoons Vinegar
• ½ teaspoon Salt
• A dollop of Thousand island salad dressing  
• Ground black pepper
• Vegetable oil for frying
• Ginger (optional)
• Garlic (optional)

Instructions

• Boil the eggs.

• Thaw the frozen salmon belly in water.  Then massage salt and pepper into the fish meat. You may add ginger and/or garlic for extra flavor. Leave alone for at least 10 minutes.

• While letting the flavor sink into the fish, toss the lettuce, onion, and tomato together.

• Fry the salmon belly under low heat. Fry until the meat is just about cooked (do not deep fry).

• Slice the cooked salmon into small bits.
• Cut the boiled eggs into thin slices.
• Mix the cooked salmon and eggs with the rest of the salad.

• Season with thousand island salad, pepper, and salt to taste. Toss well and serve.