Why is salmon good for your mental health? Why are there recipes on the MySahana website? Photo provided by Neil Gould. Recipe provided by MyHalalKitchen.
serves 4
1 Tbsp butter
1/2 Tbsp olive oil
6 eggs
2 Tbsp whole milk
salt & ground black pepper to taste
1/2 Tbsp dried parsley
1 package smoked salmon, sliced into 1-inch squares
a few springs of dill (optional)
crème frâiche (optional)
In a mixing bowl, add the eggs, milk, salt, pepper and parsley. Whisk thoroughly.
In a saute pan over medium heat, add butter. When it is done frothing, add the olive oil.
Add the egg mixture to the pan. Once the eggs begin to set, use a wooden spoon to turn the eggs. Wait a few seconds and turn them again. Do this repeatedly for about 1 minute.
Add the cut salmon and incorporate into the egg mixture.
Eggs are done when they are no longer runny. Keep a close eye on them so they do not dry up either.
Serve with a sprig of dill on top of each serving and a dollop of crème frâiche on the side.
Yvonne Maffei, M.A., is a food writer, recipe developer, cooking instructor, and the Editor of My Halal Kitchen, a halal food and cooking blog showcasing culinary tips and healthy halal recipes. The mission of My Halal Kitchen is to provide home cooks with the tools to prepare halal meals, including those with the necessary substitutions to make every dish halal. It aims to make the lives of readers better by expanding the list of available recipes that are healthy, delicious, economical and halal. She resides in Chicago, IL.