Alaska Salmon Foo Yung
These quick egg foo young-style omelette cakes are perfect for brunch, dinner or a snack anytime and can be made with fresh, frozen or canned Alaska salmon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4-6
- Yield: Approx 6 patties
Ingredients
- 6 oz. cooked seasoned, boneless Alaska Salmon, broken into small chunks
- 6 eggs
- 2 teaspoons soy sauce, divided
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 2 Tablespoons cornstarch, divided
- 6 oz. fresh bean sprouts, blanched and thoroughly drained
- 1/2 cup chopped green onions
- 2 Tablespoons grapeseed oil
- 1/2 teaspoon sesame oil
- 1/2 cup oyster sauce, warmed, if desired (or 1 cup favorite foo yung sauce)
Nutrition Facts
| Calories | 186 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Calories From Fat | 54% |
| Cholesterol | 182mg |
| Protein | 13g |
| Carbohydrate | 8g |
| Fiber | <1g |
| Sodium | 881mg |
| Calcium | 39mg |
| Omega-3 Fatty Acids | 400mg |
Preparation
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Step 1 Prepare patties
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.
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Step 2 Cook patties and serve
Heat oils in a large nonstick pan over medium-high heat. Add a heaping 1/2 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.
Cooking Technique Video
Nutrition Facts
| Calories | 186 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Calories From Fat | 54% |
| Cholesterol | 182mg |
| Protein | 13g |
| Carbohydrate | 8g |
| Fiber | <1g |
| Sodium | 881mg |
| Calcium | 39mg |
| Omega-3 Fatty Acids | 400mg |
