Wednesday, January 15, 2014

Blackend Salmon with Vegtable Fried Rice

Blackened Salmon with Vegetable Fried Rice

  • 1 tablespoon paprika
  • 1 tablespoon cayenne
  • 10 sprigs fresh thyme, washed, leaves removed and chopped
  • 1 tablespoon freshly chopped oregano leaves
  • 1 teaspoon kosher salt
  • 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
  • 3 to 4 tablespoons canola oil
  • 2 lemons, zested and juiced
In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately
  • 2 tablespoons oil for stir-frying
  • 1 teaspoon minced fresh ginger
  • 1 medium onion, diced
  • 1/2 cup frozen corn or peas
  • 1/2 red bell pepper, deseeded, diced
  • 3 1/2 cups previously cooked scented rice
  • 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
  • Black pepper, to taste
  • 3/4 cup cashews
  • 1 green onion, finely chopped
  • Salt to taste, optional
Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though, since the rice is already cooked and just needs to be heated through).

Stir in soy sauce, and pepper. Stir in cashews. Stir in green onion. Taste and add seasoning if desired.

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