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Butter Fried Rice with Pan-Seared Salmon

Fish is not my forte, but I do like to try to cook it a little more, so at least I can say I have this recipe in my bag.
Cuisine: Mediterranean
Keyword: fish, fried rice, green pepper, lemon, quick meal, red pepper, rice, salmon, special


  • 4 cups of cooked rice left overnight in the fridge
  • Half a big red pepper chopped finely
  • Half a big onion chopped finely
  • 3 cloves of garlic chopped finely
  • 1 cup of chopped brown mushrooms chop with knife
  • 2 tablespoons of olive oil
  • 2 heaping tablespoons of butter
  • Chopped parsley
  • Salt
  • Black pepper
  • Salmon fillet
  • Lemon wedge


  • Heat a deep wok or frying pan with the olive oil in high heat. Add the butter.
  • When the butter is halfway melted, add the chopped onions. I feel it you add the onions after the butter has completely melted, it has a tendency to burn.
  • Cook the onions half way and add garlic and pepper.
  • Stir for 5 seconds, add chopped mushrooms and rice.
  • Coat the rice with the butter and vegetable mix. Toss till the grains separate.
  • Add salt and black pepper to taste.
  • Off the heat and add chopped parsley.
  • Heat another flat frying pan with olive oil.
  • Pat the salmon fillet dry, make sure it's really dry especially around the skin.
  • Season with salt and pepper.
  • Place the salmon skin side down on the oil. Let it sear for 3 mins to get t crispy.
  • Sear each side of the salmon. 1 minute each. My fillet was fairly small, if you have a large and thick piece of salmon, you might need longer cooking time.
  • Serve the rice with the seared salmon on top and a lemon wedge on the side.