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
- 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.
- In a small mixing bowl, whisk together the soy sauces, oyster sauce and sesame oil. Set aside.
- 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.
- 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.
- 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.
Recipe courtesy of Nathan Fong, CCP