Salmon Fillet with pink pepper on a dill thin frittata

Salmon goes really well with sweet pink pepper and eggs creating an unexpected combination. 

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2 boneless skinless salmon filets, weighing 170-200 gr each

1 ½ tbsp pink pepper, ground

50 ml Muscat Grappa

2 medium potatoes, coarsely ground

2 eggs, beaten

2 tbsp chopped dill

olive oil

sea salt and pepper


Generously rub each filet with salt and pink pepper at both sides.

Heat a large pan well and carefully place each filet on it. Each side will need approximately 2-3 minutes to color and form a crust.

Pour the Grappa over the filets, let it evaporate slightly and turn the heat down. Let them simmer until well done, about 10 minutes. 

At the same time make the omelet. Combine the potato, beaten eggs and dill in a large bowl.

Season with salt and freshly ground pepper.

Heat 3 tbsp of olive oil in a large pan and, when it is hot, pour a ladle-spoon of mixture. It doesn’t matter if their shape is not completely round. When done on side, flip them over and let cook until golden.

To assemble: place one or two tortillas at the center of each plate and put the salmon on top.

Serve with a simple green salad.


Add any herb you wish to the omelet
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