Alaska Salmon Fried Rice
February 26, 2024 • 0 comments
A mouth watering salmon recipe sure to please the whole family! Asian flavors combined with wild caught Alaskan salmon make a restaurant quality dinner.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1-1/2 Cups, uncooked or 4 Cups, cooked) Jasmine Rice
- (2 Filets) Sockeye Salmon Filet (Boneless)
- (juiced) Half a Lime
- (1 Tbsp.) Soy Sauce or Soy alternative
- (2 tsp) Sesame Oil
- (1 Tbsp.) Olive or Avocado Oil
- (2, beaten) Eggs
- (2 cloves or 2 tsp.) Minced Garlic Cloves
- (2, sliced.) Green Onions
- (1 Cup) Frozen Petite Peas
- (1/4 Cup) Carrot Shreds OR Red Bell Pepper Matchstix
- (1-2 Tbsp.) Oyster Sauce
- White Pepper, to taste
Directions
- RICE: Cook rice according to package directions; keep rice warm.
- SALMON: Blend lime juice, soy sauce and sesame oil. Brush onto Alaska Salmon. Heat oil in a large nonstick skillet over medium heat. Add salmon and cook just until fish is opaque throughout. Cool slightly; then break into chunks, discarding any skin.
- VEGETABLES: In a large wok or nonstick skillet, heat 2 tablespoons oil and 1 teaspoon sesame oil. Add garlic; stir-fry one minute. Stir in peas and carrots (or red bell peppers) and continue stir-frying one minute.
- Push vegetables to one side of pan; add 2 teaspoons vegetable oil and eggs, then scramble until almost cooked. Stir in warm rice. Cook one minute, or until slightly crispy. Add oyster sauce, then gently stir in salmon and green onion. Season with white pepper, to taste, and additional fresh lime juice, if desired.
Note: Featured recipe from Josh Hermes with Wild Alaskan Salmon & Seafood Company.
