Asian Omelet- Frittata with Mirin and Baked Salmon

While every food blog was posting a burger recipe for Memorial Day Weekend, I was eager to share the Asian Omelet-Frittata and Baked Salmon my son cooked for me on Mother’s Day two weeks ago. In the American tradition of honoring mom for a day, on the second Sunday of May, my son, Constante came home to spend the weekend with us. It was also the same weekend as our wedding anniversary.

Mother’s day weekend often falls on the same weekend as our wedding anniversary. Friends have asked my husband and me through the years if we intentionally chose a wedding date years ago to coincide with Mother’s Day weekend.

“No we did not plan on that,” I’ve told friends and family time and again. I had to keep reminding our family that when we got married in the Philippines, a few decades ago, Mother’s Day was nearly non-existent. Mother’s Day is considered a ‘western concept’ and celebrated in a big way here in America, thanks to an enterprising retail industry.

But even if the event is commercialized beyond proportion, I still enjoy a day of pampering and indulging by my sons and husband every second weekend of May. My son made this Asian Omelet or a frittata infused with mirin along with other dishes I’ll share in future blog posts.

“Mirin is a pale gold, spirit-based liquid (sometimes called sweet rice wine) used in Japanese cooking to add subtle sweetness to salad dressings, marinades and stews.” (From The Asian Grandmothers’ Cookbook by Patricia Tanumihardja).

I had mirin in the pantry because I use it as a salad dressing or marinade for roasting. It was my son who decided he’d make us an Asian-flavored omelet. What a delight it was.

The omelet itself took less than five minutes to cook, after whipping it well with a fork. Just before cooking the omelet, my son baked a small salmon fillet with lemon and seasonings. It was crusty on the outside and soft, juicy on the insides. The deep lemon aroma from the baked salmon dominated the kitchen air, while my son swiftly beat the eggs for the Asian omelet or frittata.

It was divine to immerse my fork into the soft, billowy omelet and relish it. The mild flavor of mirin stealthily spread around the fluffy eggs. The combined crunch of the savory scallions and white onions were a good contrast to the sweetness of the mirin.

For good measure, my son placed a slice of baked salmon on top of the omelet-frittata. The dish presentation was spectacular and utterly enjoyable.

Every mom deserves this kind of indulgence. Even after Mother’s Day and many days thereafter.

Print Recipe

Asian Omelet-Frittata with Mirin and Baked Salmon

An omelet is also known as a frittata. In this version, my son cooked an easy Asian omelet with mirin, a sweet-flavored Japanese rice wine. It cooked quickly and resulted in light and delightful dish for brunch. My son paired this with a slice of baked salmon topped with onions and peppers, served with boiled white rice. It was the perfect Mother's Day brunch for me. I cooked this again a few times since for brunch and dinner and it’s been a hit at the table. This is an AsianInAmericamag recipe by Constante G. Quirino. Serves 2.

Course: Brunch, Dinner, Lunch

Cuisine: American, Asian

Keyword: Asian Omelet Frittata Baked Salmon

Servings: 2 people

Calories: 173kcal

Author: Constante G. Quirino

Equipment

• Large Non-stick Skillet: 12 inches in diameter

Ingredients

• 1/2 pound fresh salmon fillet
• 2 Tablespoons lemon or calamansi juice
• 1 Tablespoon tamari soy sauce
• 1/8 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper powder
• 2 Tablespoons vegetable oil
• 1 whole white or yellow onion sliced
• 1 stalk scallion whites chopped
• 6 whole large eggs beaten well
• 1/4 cup mirin
• 1/2 teaspoon salt for the omelet
• 1/2 teaspoon ground black pepper for the omelet
• 1 whole small red bell pepper sliced, white membrane removed, for garnish
• for serving:boiled rice brown or white

Instructions

• How to bake the salmon: Pre-marinate the salmon with these ingredients -- lemon juice (or calamansi, the Filipino lime), tamari soy sauce, sesame oil, salt and black pepper powder.

  Cover and refrigerate for 20 to 30 minutes (no longer than 30 minutes). Take out of refrigerator.

  Place the salmon in a baking pan pre-greased with vegetable cooking spray. Cover with aluminum foil. Bake in a preheated oven 375 F for 25 to 28 minutes. When done, remove from oven. Set aside till omelet is ready to serve.
• How to cook the omelet or frittata: In a medium-sized bowl, beat the eggs with a fork or wire whisk till fluffy, for about 1 to 2 minutes. Add the mirin, salt, black pepper powder and mix well.
• In a large non-stick skillet, over medium heat, add the vegetable oil. After oil is hot enough in 1 to 2 minutes, saute the white onions and chopped scallions. Cook for 1 to 2 minutes till white onions are translucent.

  *Put aside half of the sauteed onions for garnish, leave the rest of slices in the skillet.
• Pour this egg mixture in the skillet all over the onions and scallions.
• Let the omelet cook over medium heat for 1 to 2 minutes till edges get solid and middle has small bubbles.

  Cover the skillet and turn off the stove burner. The residual heat from the skillet will continue to cook the eggs. By turning off the heat and keeping it covered for five to ten minutes, the whole omelet will stay moist.
• To serve : Place a slice of the baked salmon on top of each serving of omelet or frittata. Garnish with remaining sauteed sliced onions and red bell peppers. Serve with boiled rice.
• Cook's comments: Look for mirin that is naturally brewed, with natural sugars. Store the bottled mirin in the refrigerator after opening. This keeps for about a year chilled.
• Ingredients: the ingredients I used mirin and tamari soy sauce (low sodium, gluten free/no wheat) can be found in Asian markets or online sources like Amazon.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website  without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Sodium: 2473mg | Potassium: 19mg | Fiber: 1g | Sugar: 7g | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]