Easy Teriyaki Salmon Fried Rice Recipe
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)
- Garnish
- fresh cilantro
Steps
Step 1
Set oven to 420F.
Step 2
Place salmon filets in a bowl with teriyaki sauce and marinate for at least 20 minutes (or even overnight).
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Gently fold in the flaked salmon, then add the frozen peas & carrots, along with soy sauce.
Step 8
Remove from the heat and continue to mix to thaw the veggies.
Step 9
Add sesame oil and garnish.