Salmon Fried Rice
Fried rice was a staple in my household growing up and to this day it’s always on heavy rotation in my home. Besides, who doesn’t love fried rice? This version gives a heart-healthy spin on the classic with tinned salmon (I only use MSC-certified brands—look for the blue label on the can) which I always have on hand, along with asparagus, lots of scallions and it’s all finished off with slices of avocado and kewpie mayo which adds creaminess but also a lovely California roll vibe.
Serves 6
INGREDIENTS
2 large eggs, beaten
2 tbsp vegetable oil
1 bunch scallions, thinly sliced and divided
4 garlic cloves, grated
1 tbsp ginger, grated
1 bunch thin asparagus, trimmed and cut into 2” pieces
½ cup frozen peas
2 cups cooked day-old short grain rice (such as sushi rice)
2 tbsp soy sauce
2 tsp sriracha
2 tsp toasted sesame oil
1 tbsp rice wine vinegar
2 5 oz cans of MSC-Certified Wild-Caught Pacific Salmon
1 avocado, sliced
Kewpie mayo
Cilantro leaves, for garnish
Kosher salt and freshly ground black pepper
METHOD
In a large wok or skillet over medium high heat, add 1 tbsp vegetable oil, then add beaten eggs. Tilt pan to spread into an even layer and let cook until set—approximately 2-3 minutes. Transfer to a plate and set aside.
Add remaining vegetable oil, then add scallions, along with garlic and ginger. Sauté for 1 minute, then add asparagus and 2 tbsp of water. Season with salt and pepper, then cover and cook until just tender, approximately 2-3 minutes. Add frozen peas rice, soy sauce and sriracha and mix to combine—stirring frequently—until rice and peas are warmed through, approximately 4-5 minutes.
Cut eggs into long ½” strips and stir in, along sesame oil, rice wine vinegar, then gently fold in MSC-Certified Wild Caught Pacific Salmon, ensuring not to break up the salmon too much and cook until just warmed through, approximately 30 seconds.
To serve, transfer to a shallow serving bowl or platter, arrange avocado atop, drizzle with kewpie mayo, then garnish with cilantro, and serve.