Salmon Fried Rice
Salmon fried rice is my go-to move when I want bold flavor without spending the night in the kitchen. I use sockeye fillets for that deep ruby color, quick marinades, and leftover basmati rice so you get grains that stay loose instead of clumping. You’ll season the fish, crisp it in one pan, and fold in egg-kissed rice for extra richness. I love how the ginger, garlic, and shallot build instant aroma while soy sauce and a pinch of sugar round everything out. By the time the pan leaves the stove, you have a protein-packed, one-dish dinner that tastes like your favorite takeout but costs way less.
Ingredients
- 3 cups cold cooked basmati rice day-old is best
- 10 ounces sockeye salmon skin off, cut in two thin fillets
- 1 egg yolk reserve the white
- 2 egg whites
- 2 cloves garlic minced
- 1 small shallot minced
- 1 teaspoon ginger minced
- 2 teaspoons soy sauce
- ½ teaspoon salt plus more to taste
- ¼ teaspoon sugar
- 1 cup blanched green beans or any tender bean you like
- 1 tablespoon neutral oil avocado or canola for frying
Salmon Marinade
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 teaspoon oil
Instructions
- Marinate the Salmon: place salmon pieces in a small bowl; add salt, garlic powder, paprika, black pepper, and oil; toss to coat and let it rest for fifteen minutes while you prep the rice and aromatics.
- Coat the Rice: break up basmati with your fingertips; drizzle the egg yolk over the rice and use a fork to turn until every grain glistens.
- Sear the Salmon: heat a large non-stick skillet over medium-high heat; add the tablespoon of oil; when the oil shimmers, lay in the salmon and cook for about two minutes per side until the surface turns opaque but the center still looks a little raw; push the fillets to one side of the pan.
- Set the Egg Whites: drop the egg whites into the cleared side; let them sit for thirty seconds, then stir gently until they’re just shy of fully set.
- Break and Combine: use a wooden spatula to flake the salmon into bite-size pieces and fold it together with the egg whites; the mix should look half-pink, half-white.
- Build the Aroma: add minced garlic, shallot, and ginger; stir for forty-five seconds until you smell their oils bloom; keep everything moving so nothing scorches.
- Fry the Rice: add the yolk-coated basmati to the skillet; press down with the spatula, then flip sections so every kernel touches heat; this step takes about three minutes.
- Season and Finish: sprinkle salt, soy sauce, and sugar over the pan; toss well; taste a grain and adjust salt or soy until the balance feels right; fold in the beans and warm through for one minute.
- Serve: plate the fried rice hot; add a squeeze of lime or top with sliced scallions if you want extra freshness.
Video
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