We made this in the cooking school at Loblaw’s a few weeks back. It contains my favorite ingredients, brown rice, assorted veggies, eggs and salmon. The actual veggies can vary enormously, the rice could be white or wild, the eggs could be scrambled in or rolled omelette style (Japanese method), and the salmon can be crumbled into and mixed or served on top of the rice. Lots of variety, a one dish supper sure to please everyone.
Best part of this dish, it gives you a chance to clean out the vegetable bins in your fridge. I had some asparagus and some cabbage in the fridge and used them in my stir fry. I also added chilies to the mix – well why not! The cabbage was Indian style i.e. cooked with some turmeric and Madras curry powder, but leftover from the night before, but it gave a really nice taste to the dish. But plain cabbage would also work wonderfully well. So really think outside of the box or in the fridge so to speak. As always – enjoy!
1 piece Salmon fillet, skinless (about 500 g should easily feed 4 – 6 people)
4 cups cooked rice – white, brown, wild or a combination
1 cup frozen peas, put the peas in a bowl and cover with hot water, change the water a couple of times while doing other things
1 medium red onion, big dice
1 large carrot, grated using the large holes of a box grater – I love this idea, or diced
3 – 5 Thai Chilies, chopped
1 medium red pepper
4 eggs, beaten and seasoned with salt and pepper
1/2 lb asparagus – preferably thin asparagus
4 garlic cloves, mashed
1/2 cup sesame seeds, toasted
3 tbsp. sodium reduced soya sauce (or to taste)
Olive Oil
Pre-heat the oven to 425F
On a parchment lined rimmed baking sheet, lay out the salmon – salt and pepper both sides and put into the pre-heated oven for about 12 minutes. If the fillet has a thin piece, cut this off so you can remove it before the thick piece is cooked – about 8 minutes. Always check a couple of minutes before your timer is up, that way you can remove the fish when it is done, not when it is overcooked. Salmon should be pink inside and moist when ready – not dry please, ever, no really!
Remove from the oven and cover with parchment or foil
Heat some oil in a non-stick frying pan over medium high heat, beat the 4 eggs to scramble – depending on the size of your pan, pour half the beaten eggs mixture into the hot pan – swirl the pan around and using a flat wooden spatula, smoosh (a technical term – don’t say I don’t teach you anything!) the ends into the center and keep swirling until you have no more raw egg in the pan
Using your wooden spatula, roll the egg omelette style, starting at the edge, tilt the pan to make it easier, when all rolled up, remove to a plate and repeat with the balance of the eggs
In a wok over medium heat, add some oil, then the onion, sauté for a few minutes to soften, then add the garlic, stir, the carrots – stir, the chopped chillies, now the thawed peas, the asparagus (I chop up the stems and only throw in the heads at the last minute if using thin asparagus) – season with soya sauce – taste to ensure it is flavorful, add the rice, more soya sauce – taste, season and taste again – you may need to add more soya sauce
Slice up the omelettes
In a small frying pan, toast the sesame seeds over medium high until lightly browned – remove from the hot pan or they will continue to brown – burn really
Flake the salmon using two forks
Add the sliced omelettes and salmon to the fried rice and mix everything together. Finish off with the toasted sesame seeds – serve immediately!
As always – enjoy!
