This Asian-inspired recipe is the perfect balance of sweet and savory. And so easy!
Alaska Salmon Foo Yung
- 6 oz. cooked seasoned, boneless Alaska Salmon, broken into small chunks
- 6 eggs
- 2 teaspoons soy sauce, divided
- ½ teaspoon honey
- ¼ teaspoon salt
- ½ teaspoon white pepper
- 2 Tablespoons cornstarch, divided
- 6 oz. fresh bean sprouts, blanched and thoroughly drained
- ½ cup chopped green onions
- 2 Tablespoons grapeseed oil
- ½ teaspoon sesame oil
- ½ cup oyster sauce, warmed, if desired (or 1 cup favorite foo yung sauce)
- Beat eggs with 1 teaspoon soy sauce, honey, salt and white pepper until blended. Blend 1-1/2 tablespoons cornstarch with 1 tablespoon cool water in a small bowl; beat into egg mixture. Stir in bean sprouts, green onions and salmon.
- Heat oils in a large nonstick pan over medium-high heat. Add a heaping ½ cup egg mixture to pan. As egg spreads, fold it over bean sprouts to form a mound. Cook until egg is set, about 1 minute. Turn patty over; cook an additional 1 to 2 minutes, until fully cooked. Remove and keep warm.
- Repeat procedure, using additional oil, if needed. Serve with oyster sauce, if desired.