SALMON RICE RECIPES RECIPES

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SALMON EGG-FRIED RICE RECIPE | BBC GOOD FOOD



Salmon egg-fried rice recipe | BBC Good Food image

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

thumb-sized piece ginger, grated
1-2 garlic cloves, grated
2 tbsp low-salt soy sauce
½ tbsp rice wine or sherry vinegar
2 tbsp vegetable oil
1 large carrot, chopped into chunks
175g pack baby corn & mangetout or sugar snap peas, chopped
2 skinless salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce, to serve

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

SALMON FRIED RICE - SKINNYTASTE



Salmon Fried Rice - Skinnytaste image

This quick Salmon Fried Rice for one is made with with frozen brown rice and riced cauliflower for a quick meal you can whip up for lunch or dinner.

Provided by Gina

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

4 ounces wild salmon fillet (skinned)
1 teaspoon sesame oil (divided)
1 large or 2 small scallions (thinly sliced, whites and greens separated)
1/2 cup cooked cold rice ( preferably brown short grain)
3/4 cup frozen cauliflower rice
1 large egg (beaten)
1/2 tablespoon soy sauce (or gluten-free Tamari)
Sriracha or Chile-garlic sauce (optional for serving)

Steps:

  • Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
  • Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
  • Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
  • With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
  • Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
  • Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

Nutrition Facts : ServingSize 1 bowl, Calories 408 kcal, CarbohydrateContent 28 g, ProteinContent 34 g, FatContent 17.5 g, CholesterolContent 248.5 mg, SodiumContent 733 mg, FiberContent 4 g, SugarContent 2.5 g, SaturatedFatContent 3.5 g

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