Salmon with Creamy Egg and Mayonnaise

Salmon with Creamy Egg and Mayonnaise

I always like to bake salmon in foil. The rich and creamy egg matches perfectly with the salmon. You can also make it easily in the microwave if you like (just swap the foil for another kind of wrapping material).

Ingredients: 4 servings

Salt and pepper
a small amount
Sashimi grade salmon
170 g
● Shimeji mushrooms
125 g
● Mayonnaise
6 tablespoons
about 200 ml


1. Mix the eggs, salt and pepper together in a bowl. Heat some oil in a frying pan over medium heat, and make soft-set scrambled eggs.
2. Cut the salmon lengthwise into 1.2 cm thick slices. Put the cooked eggs back in the bowl (used to beat the eggs) with the ● ingredients, and mix together with a spoon.
3. Spread out a 25 cm long piece of aluminium foil and cut into 4 pieces. Divide the mixture from Step 2 into 4 portions and put a portion on each piece of foil.
4. Close up the foil to make pouches, twisting the edges together. These will be poached in water so put the closed ends on top.
5. Heat some water in a frying pan over low-medium heat, put in the foil pouches and steam-cook with the lid on for about 10 minutes.
6. Alternatively, wrap the portions in kitchen parchment paper, put them on a heatproof dish and microwave for about 4 minutes.

Story Behind this Recipe

I adapted a recipe that my mother used to make for us!