While every food blog was posting a burger recipe for Memorial Day Weekend, I was eager to share what 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 the USA, 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, Constante cooked an impressive brunch. He 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.
- 1/2 pound fresh salmon fillet
- 2 Tablespoons from fresh lemons (or calamansi juice, the Filipino lime, from Asian markets) lemon juice
- 1 Tablespoon from Asian markets tamari soy sauce
- 1/8 teaspoon from Asian markets sesame oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper powder
- 2 Tablespoons vegetable oil
- 1 white sliced onion
- 1/2 cup use white ends only scallions or green onions
- 6 large pieces beaten well eggs
- 1/4 cup mirin
- 1/2 teaspoon for the omelet sea salt
- 1/2 teaspoon for the omelet freshly ground black pepper
- 1 small sliced, white membrane removed, for garnish red bell peppers
- for serving boiled rice brown or white
- How to bake the salmon: pre-marinate the salmon with the 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 medium-sized 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 with 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 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. For my readers' convenience, I have a 'Shop For It' tab here, which is my Amazon affiliate page. You can purchase these Asian ingredients on this Amazon page of mine. The retail price is the same for you. I earn a small percentage of the commission which goes to the ingredients for these recipes. Thanks for your support. Click here for my Amazon page.
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