Ingredients
SALMON
1 ½ lb. Wild salmon, filets (four 6 oz. portions)
2-3 Tbsp. Olive oil, enough to cover the bottom of a large sauté pan
VEGGIE FRIED RICE
1 Tbsp. Canola oil
2 oz. Bacon, sliced and cut into small strips or cubes
1 ea. Egg, beaten
1 inch Fresh ginger, finely chopped
2 ea. Garlic cloves, chopped
½ head Broccoli, cut into florets (approx. 2 cups)
3 ea. Carrots, peeled, medium dice
4 cups Long grain rice, pre-cooked and cooled (day-old is best)
4 cups Baby spinach, washed and dried
1 bunch Green onions, sliced into ¼” rounds
4 Tbsp. Soy sauce
1 Tbsp. Sesame oil
Preparation
PAN SEARED SALMON
- Season fish well with salt and pepper. Let sit for 10 minutes.
- Heat a large sauté pan over medium high heat. Add olive oil and salmon filets, starting presentation side down.
- Cook until golden brown on the outside and just barely opaque in the center, approximately 4 minutes per side.
VEGGIE FRIED RICE
- Heat a large sauté pan or wok over medium-low heat.
- Drizzle canola oil and add bacon to the pan. Render the bacon fat completely until the bacon is crisp and nicely browned.
- Remove the pan from heat and scoop out the bacon pieces using a slotted spoon, placing them on a paper towel-lined tray.
- Strain the rendered bacon fat as needed and add it back to the pan.
- Add the beaten egg and cook until scrambled. Remove and set aside.
- Add the garlic, ginger, broccoli and carrots, and cook until tender.
- Add rice, cook for a few minutes or until the rice is warmed through.
- Add the spinach and green onions. Toss until wilted. Season with soy sauce and sesame oil.
TO SERVE
Place the rice in a large bowl, combine with the egg. Portion out to 4 bowls. Top each portion with a salmon filet and enjoy.