I ostensibly 'invented' this concoction in my head until I realized that I was not the first one to ride this rodeo. Sigh. Apparently, salmon fried rice is in the repertoire of many a Chinese and Japanese cook. After swallowing that bitter pill of disappointment, I conceded, well, what better way to use leftover or even freshly pan-seared salmon than in fried rice? Anyhoo, here's my rendition which, I must say, is pretty darned good.
Ingredients:
1/3 lb. salmon
3/4 tsp. kosher salt
4 eggs, lightly beaten
1 tbsp. vegetable oil
2 tsp. sesame oil
4 cups cooked white rice (room temperature)
3-4 scallions, finely chopped
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. black pepper
2 filets of salmon (about 1/3 lb.) lightly salted on both sides with 3/4 tsp. of kosher salt (let sit about 10 min.)
Add 2 tsp. of vegetable oil in the pan and sauté the salmon filets until just done, breaking them apart while cooking. Remove & set aside. Rinse out the pan with hot water and blot dry with paper towels.
Return the pan to the stove and heat over medium-high heat. Add 1 tbsp. of vegetable oil & scramble the 4 beaten eggs until just barely set. Remove the eggs to a plate & set aside.
3 scallions, finely chopped.
Add 2 tsp. of sesame oil to the pan & sauté the scallions briefly for 30 seconds.
Add the cooked white rice and stir well.
Add the scrambled eggs and salmon.
Add 1/4 - 1/2 tsp. salt (to taste), 1/4 tsp. white pepper, and 1/4 tsp. black pepper. Carefully toss to combine the ingredients.
Serve the rice on a platter, garnished with fresh scallions.
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