SALMON FRIED RICE
It's always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they'll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes - leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don't crowd the pan, or your rice will steam instead of crisp.
Provided by Susan Spungen
Categories dinner, lunch, weekday, grains and rice, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
- Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
- Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
- Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1103 milligrams, Sugar 4 grams, TransFat 0 grams
SPANISH CHORIZO RICE RECIPE
Spanish chorizo rice is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!
Provided by Paulina
Categories Rice Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a saucepan, cook the sliced chorizo for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
- Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
- After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
- Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
- For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
- Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.
Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat
GRILLED SALMON WITH CHORIZO-OLIVE SAUCE
Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.
Nutrition Facts : Calories 545 calories, Fat 36g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 1355mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 43g protein.
SALMON WITH CHORIZO RICE
A meal for the family
Provided by NealThompson
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
- Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.
- Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
- Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
- Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.
- Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.
- Serve the salmon on top of the chorizo rice.
SALMON EGG-FRIED RICE
An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
Provided by Sophie Godwin - Cookery writer
Categories Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
- Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
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