Ingredients40 m servings 537 cals
- Season both sides of the salmon steaks with salt and pepper.
- Heat 2 tablespoons cooking oil in a skillet over medium heat. Briefly fry the salmon in hot oil until lightly cooked, about 2 minutes per side. Remove from skillet and set aside.
- Add 1 tablespoon cooking oil to the skillet and allow to get hot before adding the onion and garlic; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the diced tomatoes into the mixture and season with salt and pepper. Continue cooking until the moisture from the tomatoes makes a sauce, about 5 minutes more. Return the salmon to the skillet and allow to simmer in the sauce until the fish flakes easily with a fork, about 10 minutes. Stir the beaten egg into the sauce and stir until well integrated; serve hot.
Per Serving: 537 calories; 33.3 g fat; 17.6 g carbohydrates; 42.1 g protein; 169 mg cholesterol; 195 mg sodium. Full nutrition
ReviewsRead all reviews 18
I made this tonight for dinner and we enjoyed it. I have used alot of recipes from this site and only make changes when I do not have what is called for as the case tonight. Along with the tomat...
made this tonight very moist and tasty. Served it with lemon and rosmary rice
I loved it! I am on a low carb diet, but I can imagine it would be even better over rice. I liked that it was so different from the dill or blacked recipes I get in a rut for salmon. It was very...
Tasty sauce and so quick and easy! I had to use a can of diced tomatoes because good tomatoes are out of season right now. My sauce turned out slightly pink because of the egg....make sure you b...
My family loved it!!! I was a little worried about adding the egg at the end but do exactly what it says and it comes out delicious!!!! I paired it up with green beans and rotini noddles
Loved it. Full of flavor. We left the salmon whole, so stirred in the eggs before putting the salmon back in. So delicious and more hearty than most salmon dishes.
I'm giving it a 5 star because I went by the recipe and it was good. Thank you
Lots of flavor. Served over brown rice, but not even sure it needed to be served over rice. I'm doing a yeast-free cleanse and this recipe was perfect. Will be making this again, and soon. I ...