Easy "Salmon Piccata" recipe! Eggs are entwined and the texture is plump. The taste of salmon is condensed tightly.

Introducing the "Salmon Piccata" recipe, which is made by entwining eggs with salmon. Eggs are repeatedly entwined to create a plump texture. A menu that looks simple and fashionable.

Salmon piccata

Ingredients (for 2 people)

2 raw salmon 1 sliced egg 1 tablespoon salt and pepper a little flour
2 teaspoons of olive oil

How to make salmon piccata

Dissolve the eggs in a container. Cut the raw salmon into large bite-sized pieces, sprinkle with salt and pepper, and sprinkle a thin layer of flour on the whole.


Heat the olive oil in a frying pan, entangle the beaten eggs with the raw salmon, and line them up. When the egg has hardened, turn it over and bake the back side in the same way.


Tangle the eggs again one by one and put them back in the frying pan. Bake until the double-sided eggs harden and you're done. * If there are any eggs left, entangle and bake until they are gone.

What is the taste of salmon piccata?

Piccata, which is made by repeatedly entwining eggs and baking, has a plump texture. When chewed, the taste of salmon overflows. A menu that looks simple and fashionable. You can eat it as it is, or add some ketchup to your taste.