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.
Ingredients
- 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
Instructions
- 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.