Salmon Fried Rice

Ingredients

• 1 lb raw wild salmon filets
• 3 tablespoons teriyaki sauce
• spray avocado oil (or olive oil)
• 4 eggs, lightly beaten
• 1 tablespoon avocado oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger
• 1/3 cup finely chopped green onion
• 3 cups cooked (cooled) brown rice (TIP: best if leftover from a day or 2 prior)
• 1 (red) bell pepper, diced
• 1 cup frozen peas & carrots
• 3 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil (optional but recommended)
• fresh cilantro

 

Steps

1. Set oven to 420F.
2. Place salmon filets in a bowl with teriyaki sauce and marinate for at least 20 minutes (or even overnight).
3. Set a nonstick skillet/wok on high heat.  Once hot, spray with oil then add the salmon, face down.  Cook for 2 to 3 minutes until the top is seared and caramelized, then flip over and place the filets on a baking sheet lined with parchment.  Bake in the oven for 8 to 12 minutes.  Once finished, remove from the oven and flake the flesh with a fork.  (MamaG grilled hers, which is also an option!)
4.  Wipe the skillet clean with a paper towel, reduce the heat to medium-heat, spray with a little more oil, then add in the beaten eggs.  Chop up the eggs as they cook in the skillet.  Remove from the skillet and set aside.
5. Add oil, garlic, ginger and green onion to the skillet.  Cook until fragrant, about 3 minutes and reduce the heat if necessary so the onion does not burn.
6. Add the cooked, cooled rice and mix everything together.  Cook for 1 – 2 minutes, then add the eggs.  Chop up the eggs finely as you mix everything together. This makes 4 hearty servings!

Thanks to FitMenCook Kevin Curry for this recipe! We LOVE it!

ENJOY!!!!