Jennifer Lee Dahl
Fried rice with soy salmon
- 4 salmon fillet with skin
- 5 tablespoon wok oil
- 500 gram stir fry vegetables
- 1 toe garlic (finely chopped)
- 50 ml coconut milk
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
Salt the salmon. Fry it in a Tefal frying pan on the skin in 2 tablespoons of wok oil. Do not turn around but wait until the raw (top) side starts to discolour. Then turn off the heat and cover the pan with a lid.
Heat 3 tablespoons of wok oil in the Tefal stir-fry stir-fry the vegetables with the garlic al dente in about 4 minutes. Add the coconut milk, coriander, cumin and ginger and then the rice. Warm very well.
Put the rice on the side and break eggs one by one in the free spot. Let it half solidify while stirring and mix with the rice. Season everything with soy sauce, soy sauce, sesame oil and possibly sambal.
Serve the rice with a piece of salmon fillet (skin side up) on top. Garnish with fresh coriander. Delicious with white wine, Sauvignon blanc for example.
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