EASY FRIED SALMON
Really easy and really good fried salmon!
Provided by Patrick O'Neal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Season salmon with salt and black pepper.
- Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
- Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.
Nutrition Facts : Calories 287.8 calories, Cholesterol 69.8 mg, Fat 20.4 g, Protein 24.5 g, SaturatedFat 3.7 g, Sodium 167.7 mg
SALMON FRIED RICE
It's always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they'll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes - leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don't crowd the pan, or your rice will steam instead of crisp.
Provided by Susan Spungen
Categories dinner, lunch, weekday, grains and rice, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
- Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
- Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
- Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1103 milligrams, Sugar 4 grams, TransFat 0 grams
SALMON FLASH-FRIED RICE
Serve up a nutritious family dinner in just ten minutes with the help of some pre-cooked salmon fillets, frozen or canned mixed veg, and basmati rice
Provided by Shivi Ramoutar
Categories Dinner
Time 10m
Number Of Ingredients 9
Steps:
- Heat the oil over a high heat, then fry the spring onion for a minute or so, stirring all the time. Tip in the mixed veg and stir for another 2-3 mins until it's all defrosted.
- Add the rice, soy sauce and maple syrup, still stirring, then add the beaten eggs, stirring for another 2-3 mins until it resembles egg fried rice. Gently stir through the flaked salmon, being careful not to break it up too much. Season and drizzle in more soy, if you like. Grown-ups can add chilli oil for an added kick.
Nutrition Facts : Calories 494 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
SALMON EGG-FRIED RICE
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
Time 20m
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, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
MOM'S SMOKED SALMON FRIED RICE
This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!
Provided by Annie Y.
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
- Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
- Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.
Nutrition Facts : Calories 458 calories, Carbohydrate 76.8 g, Cholesterol 66.3 mg, Fat 10 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 198.1 mg, Sugar 1.4 g
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SALMON FRIED RICE - SKINNYTASTE
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Ratings 20Calories 408 per servingCategory Dinner, Lunch
- 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.
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- Gather all the ingredients. I do not recommend cooking fried rice for more than 2 servings, especially if you're new to making fried rice. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake.
- If you don't have the leftover salted salmon, we make a simplified version today. Preheat the oven or toaster oven to 400ºF (200ºC) and line the baking sheet with aluminum foil. Quickly rinse the salmon under running water and pat dry with a paper towel. Sprinkle salt on both sides of salmon and bake at 400ºF (200ºC) for 15-20 minutes (cooking time may vary depends on thickness).
- Heat the wok over medium-high heat. When it’s getting hot, add 2 Tbsp oil. When you see white smoke coming off from the wok, add the beaten egg to the wok. The egg will not stick to the pan as long as you put enough oil.
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