Recipe: Perfect Sesame salmon with egg fried rice and paksoy

Sesame salmon with egg fried rice and paksoy. Add the rice, peas, salmon, eggs, soy sesame and lemon juice and gently stir to mix. Heat until piping hot before serving. Top tip for making Salmon and mushroom egg fried rice.

Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. The best thing about making too much rice is that you have leftovers for fried rice, you know, the kind with some egg swirled in, chopped vegetables and a soy sauce based sauce. Stir it through the rice and taste it - you may need to add a little bit of salt. You can have Sesame salmon with egg fried rice and paksoy using 18 ingredients and 16 steps. Here is how you cook that.

Ingredients of Sesame salmon with egg fried rice and paksoy

1. It's of Egg fried rice.
2. You need 250 g of rice.
3. You need 2 of big eggs (or 3 small eggs).
4. It's 1 of onion.
5. You need 1 of garlic clove.
6. It's 1 piece of fresh ginger (to taste).
7. It's of (optional) 1 tbsp sugar.
8. Prepare of Sesame salmon.
9. Prepare 2 of Salmon filets (preferably with skin).
10. Prepare of Sesame seeds.
11. Prepare of Soy sauce.
12. Prepare of Sesame oil.
13. You need of Rice vinegar.
14. You need of Honey (or oyster sauce or sugar).
15. You need of Sides vegetables.
16. Prepare 1 of Paksoy.
17. It's of Neutral tasting oil (arachid oil).
18. It's of (Optional) cucumber.

The fish skin should be crispy, so if you like it, crumble it over the finished dish and Soy and sesame salmon with noodles and crispy kale. Donburi is a Japanese 'rice bowl', usually made up of a simple braise and the rice. I've taken this particular idea from the Japanese restaurant Nobu and adapted it. I sometimes use basmati and even brown rice when time is tight.

Sesame salmon with egg fried rice and paksoy instructions

1. The sesame salmon.
2. Mix the honey, rice vinegar, soy sauce, part of the crushed garlic and ginger, and sesame oil (to taste). Make sure to taste this glace and adjust when necessary!Add the salmon to the glace and let it sit for at least 15 minutes..
3. Take the salmon out of the glace and sprinkle the sesame seeds on the salmon..
4. Put in the oven at 200°C (392 °F). Frequently, poor some of the glace over the salmon to make sure it does not dry out..
5. The egg fried rice and paksoy.
6. Cook the rice following the package instructions and let it cool down.
7. Cut the paksoy in strips, cut the onion, crush the garlic and ginger to a pulp..
8. Heat up the wok (high heat) and add a neutral tasting oil (arachid oil). Toss the paksoy strips in the wok and stir for about 3 min..
9. Take out the paksoy..
10. Add neutral oil to the wok and caramelize the onions..
11. (optional) add sugar to aid the caramelization of the onion..
12. When the onion starts to brown, put the cold rice in the wok and stir frequently for about 3 minutes..
13. Put everything to one side of the wok and add the egg. Leave it untouched for 20-30 seconds and then stir it..
14. Mix it with the rice and the rice is ready to serve!.
15. Put everything on a plate and garnish with some raw cucumber slices..
16. Enjoy!.

It works with tuna as well as salmon. Heat the sesame oil in a frying pan until just smoking then pour it over the sliced salmon. Sprinkle over the sesame seeds, yuzu juice and soy sauce. Mix the mizuna leaves, cabbage, coriander and mint together and place in a small ball in the centre of the salmon. For the yuzu mayonnaise, blend the.