Salmon & Eggs

Here is how we recycle lefover baked salmon. My lola used to do this with either canned salmon or canned sardines, but it works well with leftover fish too. This is good for breakfast with fried rice, or as a light supper with salad.

2 cups flaked salmon

3 garlic cloves, chopped

1 onion, chopped

2 tomatoes, chopped

Oil

6 eggs, scrambled

salt & pepper to taste

Saute garlic and onions in hot oil until fragrant. Add tomatoes, and sautee until soft, then add salmon flakes. Stir together well. Add scrambled eggs, and stir slowly to allow the eggs to set. Some like to keep the whole mixture whole, fritata style, and I do that too sometimes, but this time I decided to just mix it all together. Season with salt and pepper.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

8 thoughts on “Salmon & Eggs

  1. JMom

    Hi FickleM! No, I don’t mind at all. Thanks for the link!

    Hi Thess! Yeah, I try not to waste anything. Try as I might, I just can’t get the frugality out of my system. Ingrained yata eh. I think I inherited it from my lola.

    Hi Karen, just like torta exactly. I just didn’t leave it whole, I was too lazy to flip it πŸ™‚ so I just scrambled the whole thing.

    You’re welcome, PurpleGirl πŸ™‚ That’s the great thing I find about blogging, we just keep tweaking each other’s memory.

    Hi John Patrick, I find the simplest treatment of foods is usually the best way. Any fish with a little bit of toyo or patis and tomatoes can go a long way with me too πŸ™‚

    Hey Rowena! I’m all abou garlic, you know it. Just doesn’t taste right without it πŸ™‚

    Hi Manang! Ligo sardines is still a standby with me. Either straight out of the can, or sauteed with onions and tomatoes. I keep one in the cupboard all the time just in case the craving hits me πŸ™‚

    Reply
  2. Manang

    I remember my Nanay also used to do this with sardines! Haha…I have not tried it here, though, because with the rare chances that we eat fish, we seldome end up with leftovers.

    Reply
  3. rowena

    I love the fact that there is a lot of garlic in this. I can already taste it in my mouth! I will try the fried fish fillet in beer batter tomorrow for lunch. Saved some leftover fish from trying another recipe got the Heineken!

    Reply
  4. john patrick

    Masarap! Sounds good with plain garlic singagnag. My mamma makes that kind of scramble eggs too. When I try to make those eggs, they always dry out on me.

    Anyway, on a trip to mexico I discoverd that I have scrambled egg ADD. The scrambles I like best only have one ingredient, like just tomatoes, or just sili. Or just salmon. (we pronounce the “l,” huh!)

    I think my favorite leftover salmon breakfast is salmon with toyo, some diced tomatoes, and sinangag. I could scramble an eggs, too, but it’s not likely. I’m single and hungry!

    I’m a big fan of your blog!

    Reply
  5. purplegirl

    oh, my mom did that to sardines during lent while we were growing up. thanks for reminding me about this dish. i’ll make some tomorrow for brunch.

    Reply
  6. Thess

    This reminds me of my friend, JMom…this was how he’d ‘recycle’ salmon leftover, or I can still remember him making topping for pizza too…thumbs up to you for this, I think you’re really smart and not a ‘waster’ ^_^

    Have a good weekend!!

    Reply

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