Salmon Fried Rice
Salmon Fried Rice. Ash Wednesday is always a day for seafood dinner. So tonight we are using the beautiful and delicious salmon filets that were sent to us by Senasea Seafoods to make this fun salmon and veggies fried rice. The salmon is sautéed to perfection and pairs so deliciously with the broccolini, asparagus, and peas. Finally topped with scallions and sesame seeds and if you like a little extra spice add some crisp chili oil !!
Ash Wednesday is always a day of no meat in our house, so seafood it is. And I can’t think of a more fun recipe to make with one of our favorite salmons from Senasea Seafoods than a salmon fried rice. It’s totally different than any other dish we’ve made before, and it was actually super good.
You know I am all about this one because it’s LOADED with veggies. And it also has salmon which we all know is my favorite fish. The fried rice has that perfect soy and sesame flavor, filled with fried eggs, broccolini, asparagus, and peas. Topped with scallions and sesame seeds and crisp chili oil. And the star of the dish, the alaskan salmon to bring the whole thing to the next level.
This dish is totally addicting like I'm talking, it’s hard to stop eating it kind of addicting. And it’s a great middle of the week pick me up. So cheers to being halfway through the week. I am totally looking forward to this weekend. On Friday I have dinner plans in the city and Saturday and I am spending the night at the beach…it’s about that time of year to make beach weekends every weekend !!
Ingredients
2 (6 - 8 ounce) skinlees salmon filets
4 tablespoons olive oil; divided
1 tablespoon fresh ginger; chopped
2 garlic cloves; chopped
1 bunch scallions; thinly sliced
1/2 pound broccolini; trimmed and cut into 1 inch pieces
1 pound asparagus; trimmed and cut into 1 inch pieces
3 cups cooked brown rice
2 eggs beaten
8 ounces fresh peas
2 tablespoons soy sauce
2 teaspoons sesame oil
crisp chili oil for serving
Directions
Slice the salmon against the grain into 1/4 inch thick slices. Season with salt and pepper.
Heat 2 tablespoons of the olive oil in a large non-stick skillet. Add the salmon in a single layer and cook 1 - 2 minutes per side. Transfer to a plate.
Add the ginger, garlic, and scallions to the skillet. Cook until fragrant about 1 - 2 minutes. Add the broccolini and asparagus. Cook, stirring, for about 3 - 4 minutes until tender. Transfer to another plate.
Add the remaining 2 tablespoons of olive oil to the skillet. Add the rice, stirring occasionally, until rice crisps for about 4 - 5 minutes. Push the rice to one side of the skillet. Add the eggs to them empty side and let sit until just starting to set. Gently scramble into the rice for about 2 minutes. Add the peas and stir into the rice. Add the broccolini and asparagus. Toss until heated through. Stir in the soy sauce and sesame oil. Top with the salmon.
Serve topped with additional scallions, sesame seed, and crisp chili oil.
