SALMON EGG-FRIED RICE RECIPE | BBC GOOD FOOD
An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
Provided by Sophie Godwin – Cookery writer
Categories Main course, Supper
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3
Number Of Ingredients 11
Steps:
- Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
- Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Nutrition Facts : Calories 432 calories, FatContent 23 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.7 milligram of sodium
SPEEDY TERIYAKI SALMON RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 20 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
- Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
- Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
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