Asian omelette with wild salmon
Becca Crawford
True wild salmon from cold waters, swimming upstream, are a tremendous source of anti-aging, anti-inflammatory, brain-loving omega 3s. Wild salmon is also a high quality source of protein, tryptophan, vitamin D, B12, B6 (when eaten raw/rare) and powerful anti-oxidants such as selenium.
Wild salmon is best eaten raw (as in ceviché) or as rare as possible as the delicate omega 3s are particularly heat sensitive and easily damaged by any temperature above low heat. So the key with this recipe is to keep the temperature as low as possible (long slow cooking for this one!).
The only true wild salmon fillets available in Australia are those from The Canadian Way. The laboratory results should that this salmon has an unmatched omega 3 to 6 ratio of around 10:1 making it powerfully anti-inflammatory. In contrast, farmed salmon has higher amounts of omega 6 to 3, making it inflammatory. This is unsurprising as farmed salmon are fed a very unnatural diet (including antibiotics, soy pellets and colour dyes to give it that pink colour). They also live in very cramped crowded conditions (often dubbed the battery hens of the ocean) which breed illness and disease. I’ve blogged about farmed versus wild fish here.
I often make this recipe the day after I have made Vietnamese Pho as it is a great way to use up those Pho leftover ingredients (which is actually my inspiration for this recipe)! It is dairy-free and my kids absolutely love it for either breakfast, lunch or dinner.
Ingredients:
3 fillets of wild salmon fillets
6 eggs, beaten
1 tablespoon coconut oil
40g spring onions, thinly sliced
40g red onion, thinly sliced
40g red capsicum, thinly sliced
2 tablespoons tamari
2 teaspoons activated sesame seeds
handful of Thai basil
handful of coriander
handful of Vietnamese mint
fresh chilli, thinly sliced (to garnish if desired)
Directions:
1. Turn on the grill element in the oven.
2. Melt coconut oil in a large frying pan on low heat on the stove top. Add spring onions, red onion and red capsicum and sauté for a few minutes until soft.
3. Add in the salmon fillets skin side down and cook for approxiamtely 2 minutes until the skin is cooked. Add tamari and sesame seeds to coat the top of the fillets. Turn the salmon fillets over and cook for approx 3 mintues. Break the fish up into smaller pieces of about 1 inch in length with a stainless steel spatula. The fish should still be pink in the centre.
4. Add in the herbs and the beaten eggs. Cook for at least 5-8 minutes to cook the underside of the omelette. Transfer the frying pan to the oven under the heated grill element to cook the top side of the omelette until it is golden brown. If the egg mixture hasn’t set and is still runny, return the pan to the stove top and gently cook on low heat until the egg mixture is set.
5. Garnish with fresh chillies, and serve with avocado and sliced cucumber if desired.
