Take the skin and bones off the salmon pieces and cut into small bite-sized pieces.
Cut the onion into half lengthwise, then cut crosswize into 5 mm slices.
Take off the blossom ends from the cherry tomatoes and cut in half.
Beat the eggs and mix in the ◎ ingredients.
Heat some olive oil in a frying pan and stir-fry the onions until slightly wilted. Add the salmon and white wine, put on a lid and steam-cook over low heat for 4 to 5 minutes.
Pour in the egg mixture, put the lid back on and cook for 3 or so minutes.
Scatter in the cheese and put on the cherry tomatoes. Put the lid back on, cook for another minutes and turn off the heat. Leave to rest for another 5 minutes with the lid on.
Transfer to a serving plate, scatter with some chopped parsley to taste, cut into wedges and serve.
Story Behind this Recipe
I wanted to come up with an easy-to-make recipe that would take advantage of sweet onions that are in season in the spring, that could be a good drinking appetizer or go well with rice.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using. I recommend using sweet spring onions if they are in season. You can use sake instead of white wine, and vegetable oil instead of olive oil.