A Recipe Close to My Heart
Salmon… just hearing the word or spotting it on a menu brings a smile to my face. It might sound like an obsession, but whenever I dine out, the first thing I look for is a dish with salmon. There’s something about its silky texture and rich yet light flavor that both comforts and excites me. My best moments are when I discover a new way to enjoy salmon, but honestly? I can’t get enough of it in any form!
But what if I want to recreate that restaurant magic at home? This salmon roll recipe I recently came up with never fails to make my heart skip a beat. It combines my favorite, salmon, with two other beloved ingredients: eggs and spinach. The result is a light yet nourishing dish that I can enjoy at any time of day, whether it’s a quick weekday lunch or a special weekend brunch.
Here’s my personal recipe for salmon rolls with eggs and spinach, uniting everything I love!
Ingredients (for 2-3 servings):
- 2 large eggs
- 100 g fresh spinach
- 200 g smoked or fresh salmon (your choice)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 tablespoon milk or cream
- A pinch of nutmeg (optional)
- 2-3 large tortilla wraps or flatbread (choose gluten-free tortillas if preferred)
Instructions:
1. Preparing the Spinach:
Let’s start with the spinach, as it will add a fresh base to the roll. Heat the olive oil in a pan over medium heat. Once the oil is hot, add the finely chopped red onion and sauté until translucent. Then, add the minced garlic and cook for another 30 seconds to release its flavor.
Add the fresh spinach to the pan and season with salt and pepper. Let the spinach wilt down in a few minutes – be careful not to overcook it, you still want some texture! You can add a pinch of nutmeg for extra depth if you like.
2. Cooking the Eggs:
While the spinach rests in a bowl, whisk two eggs with a little milk or cream to create a soft, creamy texture. Season with salt and pepper. In a clean pan over medium heat, cook the eggs into a scramble, making sure they stay moist and don’t dry out!
3. Preparing the Salmon:
Slice the salmon into thin strips if using smoked salmon, or prepare small bite-sized pieces if you chose fresh salmon. If you’re using fresh salmon, lightly sauté it in a little oil or grill it for a few minutes on each side – but don’t overcook it, as salmon’s silky texture is one of its greatest qualities.
4. Assembling the Rolls:
Now comes my favorite part – assembling the rolls. Take a tortilla and place the spinach-onion mixture in the center. Layer the salmon on top, followed by the creamy scrambled eggs. If you like, you can add some fresh herbs like dill or parsley for an extra fresh flavor. Carefully roll it up, ensuring the filling stays inside.
5. Serving:
Serve the rolls cut in half diagonally for a more visually appealing presentation. Add a lemon wedge on the side to brighten up the salmon’s flavor, and you’ve got yourself a fresh, elegant dish.
Why Do I Love This Recipe?
It’s simple: it has everything I adore! The salmon pairs perfectly with the creamy eggs and fresh spinach. Plus, the fact that it’s all wrapped up in a quick and easy roll makes my life so much easier when I want something delicious but fast.
Give it a try, and I hope you enjoy this dish as much as I do every time! And if you’re looking to impress at your next meal, this salmon roll is sure to become a favorite with family and friends!
