This fried salmon rice extends a salmon fillet into a dinner with a pot for three or four people! It covers all food groups: starch, vegetables, healthy and aromatic proteins in a very satisfactory dish.
Fried fish rice?
The use of fish in fried rice is not very common in China. If people have a piece of fish, they generally only want to cook it and serve it as a dish, together with other dishes on the table, in a Chinese way.
But in our modern lives these days, making a Chinese family -style dinner with multiple dishes may seem a lot of work, even for us! The meals in the pot are faster to prepare, reduce the cleaning and, in the case of this, do not involve standing in the stove for a long time!
We saw for the first time the idea of a fried salmon rice on the excellent website of the Japanese recipe Only a cookbookwho is managed by our friend, Namiko Chen. He does it when he has the remaining salmon in the refrigerator. What a great idea!
We discovered that it is a good way to make a full meal with a small piece of fish, which can be a little expensive in these days. My version uses vegetables for a full meal and some algae for an added flavor and umami.
Notes on the recipe of fried salmon rice
Here are some things to keep in mind when you do this recipe:
Consider the type of fish: You can use any type of salmon in this recipe, or even the steelhead trout fillets (they freeze them in Costco), which are very similar to salmon. The salmon breeders tends to be fat, while the salmon captured in nature is very thin. This is the reason why we put such a wide range for oil in the recipe. You will need less if your salmon is fat and more if salmon is thin.
Use any vegetables you want: I used diced broccoli stems in this, which have a beautiful sweetness and creak. But you could use any vegetables you like or have at hand. Cucchini in cooking and/or carrots in cubes would function well. Kohlrabi in cubes (now I have some in the garden) would be great. In winter, also grated cabbage or frozen peas.
Change the rice to make it healthier: There are many healthy ingredients in this fried rice: salt, eggs, algae, vegetables, garlic and shallot. To make it even healthier, try using our quinoa rice, millet rice or even black rice as a base!
Know your algae: We used dry laver sheets in this recipe, which are not salty and not blushed. We roasted it in a dry pan before crushing it into smaller pieces. Having said that, if you can only get the most familiar and popular roasted algae snacks, which are already toasted and seasoned, you can skip this step. Those algae snacks are generally salty, then keep it in mind and season the salt in the recipe as desired.
Ok, let’s get to the recipe!
Instructions for the salmon fried rice recipe
Rinse the salmon fillet and dry it with a paper napkin. Sprinkle with ½ teaspoon of salt on both sides of the fish. Marinate in the refrigerator while preparing the rest of the ingredients.
In a clean dry wok over medium heat, roast the dry laver sheet for about 1 minute per side, pressing it with a spatula, until it becomes a darker shade of greenish brown. Remove from the heat, cool, then crush the algae in small pieces with the fingers. If you use Snacks of salty and salty algae, it is not necessary to toast again. Just break it into smaller pieces.
Beat the eggs in a bowl with a pinch of salt and shaoxing wine. Heat your wok or a large pan over medium heat. Then add 1 tablespoon of oil and cook the egg, mixing and breaking it in smaller pieces. Remove from the wok and set aside.
In the same wok, now over medium-high heat, add 1-2 tablespoons of oil (1 tablespoon for fatal salmon, 2 tablespoons if you use a slower accurate salmon). Add the salmon and cook for 4-5 minutes on each side, depending on the thickness of the fillet. Remove from the heat, then use a fork to flake the salmon into small pieces. If you love salmon skin like us, break it into smaller pieces and include it! Put the salmon aside with cooked eggs.
There should be a little oil in the wok from cooking salmon. Otherwise, add 1 extra spoon oil, together with the onion stems and broccoli (or other vegetables). Cook over medium-high heat until the onion becomes translucent.
Add the cooked rice, together with the remaining ½ teaspoon of salt, white pepper, sesame oil and soy sauce. Sun until the rice is heated.
Now add the toasted algae, eggs and salmon, together with garlic and shallot.
Fried and mix everything well. Serve!
Fried rice with salmon
This recipe for fried salmon rice extends a salmon fillet in a meal with a 3-4 people pot, with carbohydrates, vegetables and healthy proteins covered!
Serves: 4
Prep: 15 minutes
Cooked: 20 minutes
Total: 35 minutes
Instructions
Rinse the salmon fillet and dry it with a paper napkin. Sprinkle with ½ teaspoon of salt on both sides of the fish. Marinate in the refrigerator while preparing the rest of the ingredients.
In a clean dry wok over medium heat, roast the dry laver sheet for about 1 minute per side, pressing it with a spatula, until it becomes a darker shade of greenish brown. Remove from the heat, cool, then crush the algae in small pieces with the fingers. If you use Snacks of salty and salty algae, it is not necessary to toast again. Just break it into smaller pieces.
Beat the eggs in a bowl with a pinch of salt and shaoxing wine. Heat your wok or a large pan over medium heat. Then add 1 tablespoon of oil and cook the egg, mixing and breaking it in smaller pieces. Remove from the wok and set aside.
In the same wok, now over medium-high heat, add 1-2 tablespoons of oil (1 tablespoon for fatal salmon, 2 tablespoons if you use a slower accurate salmon). Add the salmon and cook for 4-5 minutes on each side, depending on the thickness of the fillet. Remove from the heat, then use a fork to flake the salmon into small pieces. If you love salmon skin like us, break it into smaller pieces and include it! Put the salmon aside with cooked eggs.
There should be a little oil in the wok from cooking salmon. Otherwise, add 1 extra spoon oil, together with the onion stems and broccoli (or other vegetables). Cook over medium-high heat until the onion becomes translucent.
Add the cooked rice, together with the remaining ½ teaspoon of salt, white pepper, sesame oil and soy sauce. Sun until the rice is heated.
Now add the toasted algae, eggs and salmon, together with garlic and shallot. Fried and mix everything well. Serve!
Nutritional facts
Calories: 449Kcal (22%) Carbohydrates: 51G (17%) Protein: 23G (46%) Fat: 16G (25%) Saturated fat: 2G (10%) Polynsaturo fat: 5G Monolysatuine fat: 8G Trans fat: 0.04G Cholesterol: 121mg (40%) Sodium: 801mg (33%) Potassium: 599mg (17%) Fiber: 2G (8%) Sugar: 2G (2%) Vitamin A: 475Iu (10%) Vitamin C: 25mg (30%) Soccer: 69mg (7%) Iron: 2mg (11%)
