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Pan Seared Salmon with Veggie Fried Rice
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Yield:
4 Portions
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Prep Time:
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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 

  1. Season fish well with salt and pepper. Let sit for 10 minutes. 
  2. Heat a large sauté pan over medium high heat. Add olive oil and salmon filets, starting presentation side down.  
  3. Cook until golden brown on the outside and just barely opaque in the center, approximately 4 minutes per side. 

VEGGIE FRIED RICE 

  1. Heat a large sauté pan or wok over medium-low heat.  
  2. Drizzle canola oil and add bacon to the pan. Render the bacon fat completely until the bacon is crisp and nicely browned.  
  3. Remove the pan from heat and scoop out the bacon pieces using a slotted spoon, placing them on a paper towel-lined tray.  
  4. Strain the rendered bacon fat as needed and add it back to the pan.  
  5. Add the beaten egg and cook until scrambled. Remove and set aside.  
  6. Add the garlic, ginger, broccoli and carrots, and cook until tender.  
  7. Add rice, cook for a few minutes or until the rice is warmed through.  
  8. 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. 

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