SALMON FRIED RICE - SKINNYTASTE
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
PERFECTLY BAKED SALMON WITH LEMON AND DILL - INSPIRED TASTE
The trick to perfectly baked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield Makes 4 Servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees F.
- Lightly oil and season both sides of the salmon with salt and pepper.
- Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
- Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.
- Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.
Nutrition Facts : ServingSize 6 ounces, Calories 300, ProteinContent 37 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 13 g, SaturatedFatContent 2 g, CholesterolContent 91 mg
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