March 29, 2017
Breakfast, Lunch, Fish,
Salmon, Cooking With Condensed Soup, Quick Meals, Brunch, Entertaining, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Kosher, Low Carbohydrate more
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"From Recipe+ Dec.'16."
Grease and line an oven tray with baking paper.
Whisk eggs, mirin and soy sauce in a large jug.
Heat 1 teaspoon of the oil in a large frying pan over moderate heat and pour in one-sixth (1/6th) of the egg mixture and cook for 1 minute or until set underneath, turn and cook for further minute or until golden brown.
Slide onto a heatproof plate and then repeat with remaining oil and egg mixture to make 6 omelettes in total.
Combine avocado and juice in a bowl,
Whisk mayonnaise and wasabi in a bowl.
Spread omelettes with wasabi mayonnaise and then top with salmon avocado, cucumber, onion and radish and then roll up tightly to form a log and cut in half diagonally and serve with lime wedges.
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