Saturday, April 5, 2014

Salmon Fried Rice

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.

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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