Salmon Teriyaki Fried Rice

Make your taste buds go banzai!

One of our New Year’s resolutions is to cook more fish. To ease into things we decided to take a stab at a Japanese staple, teriyaki, with the relatively hearty and forgiving fish that is salmon. Keep a close eye on your fish while cooking, you can always eat it on the raw side (sushi anyone?) but no one likes a dried out fillet.

Equipment Needed: Wooden Spoon, 3 QT Pot w/ Lid, Wok, Large Frying Pan, Chef’s Knife, Cutting Board, Gallon Freezer Bag

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Riesling, Pinot Noir, Merlot, Chenin Blanc

Suggested Beer Pairing: Pilsner, Lager, Lambic

Ingredients:

  • 1 lb fresh salmon fillets (we highly recommend using wild caught salmon, which tend to contain less toxins than farm-raised)(around $11.99/lb)
  • 2 C brown rice ($3/2 lbs)
  • 1 QT chicken stock ($3.19/32 oz)
  • 1 package frozen peas ($1/10 oz package)
  • 2 medium carrots ($1/lb)
  • 1 medium onion ($0.99/lb)
  • 3 eggs ($2.79/dozen)
  • 3 cloves garlic ($2.99/lb)
  • 1/2 C teriyaki sauce ($2.29/10 oz bottle)
  • 2 TBSP chili oil ($3.29/6 oz)
  • 2 TBSP mirin ($4/10 oz bottle)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 lemon ($0.50/each)
  • Salt
  • Pepper

Preparation:

  • Pour the rice and chicken stock in your pot and put it over medium heat, stirring occasionally to prevent it from burning. Cook until the stock is fully absorbed (about 20 minutes).

Use chicken stock instead of water to build a sturdy flavor foundation.

  • While the rice is cooking dice the onion and mince the garlic. Peel and dice the carrots while you’re at it.

Quarter the carrots lengthwise and cut them into thin slices.

  • If your salmon has skin you’ll want to fix that. Place the fillets skin-side down on your cutting board. Slide your knife along the bottom as close to the skin as possible and run it along the length of the fish. Put the salmon in the freezer bag and pour in the teriyaki sauce, chili oil, and mirin. Seal the bag and mix everything around to coat the meat evenly. Pop it in the fridge and let it marinate for about 30 minutes to an hour.

Be careful on this one; teriyaki fingertips aren't as tasty.

  • Place your wok or frying pan over medium heat and add the olive oil. Toss in the veggies and cook them down for about 5 minutes. Add the peas and cook until thawed (about another five minutes).

Add the peas at the end so they don't get mushy.

  • Put your frying pan over medium head and add the salmon and the liquid from the freezer bag. Cook the fish for three to four minutes and then flip each piece. Cook for another couple minutes and remove from the heat.
  • When the rice is done, pour it into the wok and stir everything together. Make a well in the middle of the wok and crack in your eggs, stirring them in place to scramble them. Once they’re on the firm side stir them into the rice mix. Add more teriyaki sauce, mirin and cayenne if desired. Spoon some on a plate and top it with a big hunk of salmon.

Scramble the eggs and let them cook a bit before mixing them in.

Extra Credit: Toast some sesame seeds by placing them on a frying pan over medium heat for about 3 minutes, stirring them constantly so they don’t burn. Sprinkle over the top of the salmon when you plate it.

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