Salmon and Scrambled Eggs

  • Servings: 4
Salmon and Scrambled Eggs

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1/2 pound skinless salmon fillets
  • 6 beaten eggs
  • Heavy cream
  • Chopped dill
  • Toast (for serving)


  1. Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.


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