Salmon Fried Rice

If you’re looking for a quick and delicious way to incorporate healthy salmon into your meals, then look no further than this Salmon Fried Rice. This dish is not only satisfying but also a great way to use up leftover rice and transform it into a flavorful meal. Packed with protein, veggies, and savory goodness, it’s a perfect weeknight dinner that comes together in no time. Let’s dive into why you’ll love this recipe and how to make it!

Why You’ll Love This Recipe

This Salmon Fried Rice is a delightful mix of textures and flavors. The tender salmon fillet pairs beautifully with the nutty taste of sesame oil, while the scallions add a refreshing crunch. The addition of cauliflower rice boosts the nutritional profile without compromising on taste, making it a fantastic option for those looking to eat healthier. Plus, it’s adaptable! You can easily customize it based on what vegetables you have on hand or your personal preferences.

Ingredient Checklist

• 4 ounces wild salmon fillet, skinned – A rich source of omega-3 fatty acids and protein.
• 1 teaspoon sesame oil, divided – Adds a nutty flavor and depth to the dish.
• 1 large or 2 small scallions – Thinly sliced, with whites and greens separated for added texture.
• 1/2 cup cooked cold rice, preferably brown short grain – Leftover rice works best; it prevents the dish from becoming mushy.
• 3/4 cup cauliflower rice, fresh or frozen – A low-carb alternative that adds volume and nutrients.
• 1 large egg, beaten – Adds richness and helps bind the ingredients.
• 1/2 tablespoon soy sauce, or gluten-free Tamari – Provides umami flavor.
• Sriracha or Chile-garlic sauce, optional for serving – For those who like a little heat!

Kitchen Gear Checklist

• Skillet or Wok – For stir-frying the ingredients.
• Spatula – To mix and toss the rice.
• Knife and Cutting Board – For chopping scallions and preparing salmon.
• Measuring Cups and Spoons – To ensure you have the right amounts of each ingredient.

Salmon Fried Rice: Step-by-Step Guide

Step 1: Prepare the Salmon

Begin by seasoning the salmon fillet with a pinch of salt and pepper. Heat half of the sesame oil in a skillet over medium heat. Once hot, add the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet and set aside to cool slightly, then flake into bite-sized pieces.

Step 2: Scramble the Egg

In the same skillet, add the remaining sesame oil and let it heat up. Pour in the beaten egg and scramble it, breaking it apart as it cooks. Once fully cooked, transfer the scrambled egg to a plate and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add the whites of the scallions and sauté for about a minute until fragrant. If you’re using fresh cauliflower rice, add it now and stir-fry for another 2-3 minutes. If using frozen, ensure it’s heated through and any excess moisture is evaporated before moving to the next step.

Step 4: Combine Ingredients

Add the cold rice to the skillet along with the flaked salmon and scrambled egg. Pour in the soy sauce and toss everything together, ensuring the rice and salmon are well combined and heated through. Cook for an additional 2-3 minutes.

Step 5: Finish with Scallion Greens

Just before serving, stir in the green parts of the scallions for a fresh finish.

Step 6: Serve and Enjoy

Plate your Salmon Fried Rice and drizzle with Sriracha or Chile-garlic sauce if desired. Enjoy this vibrant, nutritious dish!

Substitutions by Category

• Protein: You can substitute salmon with shrimp, chicken, or tofu for a different protein twist.
• Rice Alternatives: Quinoa or any other grain can be used in place of rice.
• Vegetables: Feel free to add peas, carrots, bell peppers, or any other vegetables you enjoy.
• Sauce Variations: Coconut aminos can be used instead of soy sauce for a different flavor profile.

Don’t Do This

• Don’t use freshly cooked rice, as it can become mushy. Cold, day-old rice is best.
• Don’t skip the sesame oil; it’s essential for flavor.
• Don’t overcrowd the pan; if you’re making a large batch, consider cooking in batches to ensure even cooking.
• Don’t forget to season your salmon before cooking—it makes all the difference!

How to Store & Reheat

Leftover Salmon Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for a minute or two until warmed through, or sauté in a skillet over medium heat until hot. Add a splash of water or soy sauce to prevent it from drying out while reheating.

Salmon Fried Rice Q&A

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Just ensure it’s fully thawed before cooking.

What rice is best for fried rice?

Brown short-grain rice is ideal due to its chewy texture, but any leftover rice will do.

Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time, but it’s best to combine them and heat just before serving for optimal freshness.

Is this recipe gluten-free?

Yes, simply use gluten-free tamari instead of soy sauce to keep this Salmon Fried Rice gluten-free.

You Might Also Like

• Instant Pot Fried Rice – A time-saving twist on fried rice.
• Sticky Orange Chicken With Fried Rice – A deliciously tangy meal that pairs perfectly with fried rice.

Let’s Eat

With its delicious blend of flavors and nutritious ingredients, this Salmon Fried Rice is sure to become a favorite in your household. Quick to prepare and full of wholesome goodness, it’s perfect for busy weeknights or leisurely weekends. So gather your ingredients and get ready to enjoy a wonderful meal that celebrates the delightful pairing of salmon and fried rice!

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