20 minutes
A delicious and healthy stir-fry featuring salmon, fresh vegetables, and brown rice with Asian-inspired flavors.
Salmon Fillet, skinless, sliced
0 oz
to taste
Black Pepper, freshly ground
to taste
Vegetable Oil, divided
tablespoons
Ginger, finely chopped
tablespoons
Garlic Clove, chopped
each
Scallions, thinly sliced, whites and greens separated
bunch
Broccolini, trimmed and cut into 1-inch pieces
0 oz
Asparagus, thin, trimmed and cut into 1-inch pieces
0 oz
Brown Rice, cooked, preferably short-grain
cups
Eggs, large, beaten
each
teaspoons
teaspoons
Hot Sauce, for serving (optional)
to taste
1. Salmon Prep
Slice the salmon fillet lengthwise into two strips. Then cut crosswise into roughly 1/4-inch-thick slices. Season with salt and pepper.
2. Sauté Salmon
In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high. Place salmon slices in a single layer and cook until just opaque, about 1 to 2 minutes per side. Remove salmon to a plate.
3. Aromatic Vegetables
To the same skillet, add the ginger, garlic, and scallion whites. Cook for about 1 minute until fragrant.
4. Cook Greens
Incorporate the broccolini and asparagus with 2 tablespoons of water. Stir occasionally, cooking until they are crisp-tender, about 3 to 4 minutes, then transfer to a plate.
5. Crisp the Rice
Add the remaining 2 tablespoons of vegetable oil to the skillet and heat over medium-high. Add the brown rice and a pinch of salt, stirring occasionally until it begins to crisp, 4 to 5 minutes.
6. Scramble Eggs
Lower the heat to medium. Push the rice to one side and pour the beaten eggs into the empty space. Allow eggs to set slightly around the edges, then scramble gently, about 1 to 2 minutes.
7. Final Toss
Bring the vegetables and most of the scallion greens back into the skillet. Toss with the rice until heated through. Season with soy sauce and sesame oil. Carefully fold in the cooked salmon.
8. Serve Garnished
Serve the stir-fry topped with the remaining scallion greens. Offer hot sauce or chile-garlic sauce alongside, if desired.
Use the freshest salmon with bright, firm flesh and a clean smell. For vegetables, opt for seasonal produce for better flavor and texture.
Have all ingredients chopped, measured, and sauces mixed before you start cooking.
Use a hot wok or skillet for a nice sear on the ingredients without overcooking.
Cook brown rice al dente and spread it on a tray to cool. This prevents mushiness and helps grains fry up nicely.
Incorporate umami-rich ingredients like soy sauce, miso paste, or sesame oil for depth of flavor.
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