Salmon Spinach Egg Skillet

• 170 g (170 g raw salmon fillet, cut into 2.5 cm pieces) — Raw salmon fillet
• 100 g (2 large eggs (100 g without shells)) — Large whole eggs, raw
• 80 g (80 g baby spinach) — Raw baby spinach
• 15 g (1 tbsp (15 g) unsalted butter, divided) — Unsalted butter
• 5 g (2 tbsp (5 g) fresh chives, thinly sliced) — Fresh chives
• 0.8 g (1/8 tsp (0.8 g) fine salt, divided) — Fine salt

Method

1. 1Prepare the salmon and chivesPat the salmon dry, cut it into uniform 2.5 cm pieces, rub the pieces with 0.4 g fine salt, and thinly slice all 5 g chives on a separate clean area.1 min 30 secLook for: The salmon pieces are dry, even, and lightly salted, and the chives form fine green rings.Safety: Keep chives and their knife away from raw salmon; wash hands and sanitize raw-fish surfaces.
2. 2Whisk the eggsCrack both eggs into a clean bowl, remove any shell fragments, add the remaining 0.4 g fine salt, and whisk for 30 seconds until no separate white streak remains.45 secLook for: The eggs are evenly yellow and lightly foamy.Safety: Wash hands after cracking raw eggs and keep the bowl away from raw salmon.
3. 3Cook the salmon piecesMelt 7 g butter in a skillet over medium-high heat, add every salmon piece in one layer, and cook for 2 minutes per side.4 min · 145°FLook for: The salmon is opaque and flaky and the thickest piece reaches 145°F.Safety: Check a thick piece with a clean thermometer and transfer all cooked salmon to a clean plate.
4. 4Wilt the spinachLower the heat to medium, melt the remaining 8 g butter in the same skillet, add all 80 g spinach, and toss for 60 seconds.1 minLook for: Every spinach leaf is glossy and just wilted with no raw mound remaining.Safety: Stir with a clean utensil that did not touch raw salmon.
5. 5Cook the eggs and return the salmonPour the whisked eggs over the spinach, stir slowly for 2 to 3 minutes until softly set and 160°F, then fold in every cooked salmon piece for 30 seconds.3 min 30 sec · 160°FLook for: The eggs have moist curds without liquid streaks, read 160°F, and hold intact salmon pieces.Safety: Verify the egg center reaches 160°F and use only the clean plate juices from cooked salmon.
6. 6Rest, finish, and serveRest the skillet off heat for 2 minutes, scatter all sliced chives over the eggs, and transfer every salmon piece, egg curd, and spinach leaf to one plate.2 minLook for: Every measured ingredient is served and the chives remain fresh over the hot skillet breakfast.Safety: Declare fish, egg, and milk allergens and refrigerate leftovers within 2 hours.