SALMON & MELTING CHERRY TOMATOES
Steps:
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
- Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
- Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.
FRIED RICE WITH SIMPLE BAKED SALMON
Steps:
- Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
- Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.
- Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.
- Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.
- Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.
SALMON FRIED RICE
Make and share this Salmon Fried Rice recipe from Food.com.
Provided by Susie Chen
Categories White Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in 8" skillet over medium high heat.
- Add onion and carrots saute until softened.
- Add green & red bell Peppers,salmon and cook for another 1 minutes.
- Add rice, tossing to mix well; stir-fry for 3 minutes.
- add seasoned salt ,Taste the mixture and season more or not.
Nutrition Facts : Calories 960.4, Fat 17.9, SaturatedFat 2.6, Cholesterol 44.2, Sodium 71.5, Carbohydrate 164.1, Fiber 5, Sugar 4.8, Protein 31
GOLDEN FRIED RICE WITH SALMON AND FURIKAKE
Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.
Provided by Lucas Sin
Categories Bon Appétit Dinner Lunch Brunch Seafood Fish Salmon Rice Egg Green Onion/Scallion Ginger Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free Stir-Fry
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
- Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
- Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
- Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
- Divide among plates and top with furikake and scallion greens.
TOMATO FRIED RICE
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Tomato Rice Vegetarian Dairy Free Ginger Soy Sauce Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
- Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining 3/4 of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
- Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
- Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.
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
SALMON, RICE, AND FRIED TOMATOES
Steps:
- Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
- Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
- Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
- Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.
Nutrition Facts : Calories 611 calories, Carbohydrate 65.2 g, Cholesterol 166.8 mg, Fat 20.7 g, Fiber 2 g, Protein 35.9 g, SaturatedFat 4.1 g, Sodium 617.6 mg, Sugar 1.4 g
MOM'S FRIED RED TOMATOES
My mom's simple recipe. Easy, great and tasty! Please remember the nutritional facts are not correct, because you are not eating all the coating ingredients. Also, these amounts are to my families tastes, adjust to your liking. REMEMBER: TO ADD MORE BUTTER AND OLIVE OIL TO THE PAN AS NEEDED. THERE SHOULD ALWAYS BE A LAYER OF LIQUID TO FRY IN.
Provided by CGchef
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut tomatoes into thick slices. Put aside.
- Mix flour, salt and pepper in shallow dish for coating.
- Heat butter and olive oil in pan, until it's hot enough to fry inches.
- Pre-heat oven to warm setting. (Lowest setting).
- Coat tomato slices in flour mixture.
- Place in pan until gloden brown.
- Place on baking sheet and place in warm oven until ready to serve. (I think they taste better if put in the oven for a little bit because it crisps them up a bit.).
Nutrition Facts : Calories 506.3, Fat 14, SaturatedFat 4.9, Cholesterol 15.3, Sodium 2383, Carbohydrate 83.6, Fiber 6.4, Sugar 7.5, Protein 12.4
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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