FRESH WILD BC SALMON FRIED RICE

salmon_fried_rice

Salmon Fried Rice by Nathan Fong

Living on the Canadian West Coast, we have a cornucopia of fresh seafood from our clean, cold waters, including our renowned wild, Pacific salmon. Asian food is prime in Vancouver and I’ve added salmon in this quick stir-fried rice dish. For some added chili heat, add a couple teaspoons of chili oil when stir-frying.

 

½ lb (250 g)               fresh sockeye or spring salmon fillet, cut into two fillets.

Sea salt and freshly ground black pepper

1 tsp (5 ml)                olive oil

2 tbsp (30 ml)           light soy sauce

1 tbsp (15 ml)           dark soy sauce

2 tbsp (30 ml)           oyster-flavoured sauce

1 tsp (5 ml)                sesame oil

2 tbsp (30 ml)           canola oil

1                                  small onion, finely chopped

1                                 stalk celery, finely diced

2                                  cloves garlic, minced

1-inch (2.5 cm)         ginger, finely chopped

4 cups (1 L)               leftover cooked U.S. white long grain rice

2                                  large eggs, well beaten

1 cup (250 ml)          frozen peas, thawed

1 ½ cups (375 ml)    beansprouts, rinsed and dried well

3                                  green onions, thinly sliced

Salt and freshly ground pepper

 

  1. Season salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat. Add the olive oil and heat. Add the fillet skin-side down and fry until skin is crispy and golden. Turn over and fry until desired doneness, about 3 minutes each side. Alternatively, rub olive oil over salmon and season. Place on a parchment paper-lined baking sheet and bake in a 350°F oven until desired doneness, about 10 to 12 minutes. Remove and transfer to a side plate. Remove the crisp skin and julienne if you wish to add to the fried rice. Allow salmon to cool, then break into large chunks, about 1-inch (2.5 cm) each.

 

  1. In a small mixing bowl, whisk together the soy sauces, oyster sauce and sesame oil. Set aside.

 

  1. Heat the canola oil over medium-high heat in a non-stick wok or large skillet. When hot, add the onion and celery. Sauté until slightly soft and onions starts to become translucent, about 5 minutes. Add the garlic and ginger and sauté for a minute. Add the rice and sauce mixture, breaking up with a spatula into small clusters.

 

  1. Make a well in the middle then add the beaten egg and allow to just set, then break the egg and mix in with the rice mixture.

 

  1. Add the peas, beansprouts, salmon, chopped skin, if using, green onions, and the soy sauce mixture. Season with salt and pepper. Stir-fry well until hot.

 

Serve immediately.

 

Recipe courtesy of Nathan Fong, CCP