Soy & Ginger Salmon with Broccoli Fried Rice
by Charlie McCarthy, Sr.
Cookware
- small bowl
- medium bowl
- cast-iron skillet or non-stick pan
- large non-stick frying pan
Ingredients
- 2 1/2 inch ginger
- 3 cloves garlic
- 6 tbsp soy sauce
- 4 tbsp rice vinegar
- 4 salmon fillets
- 1 tbsp sugar
- 4 tsp soy sauce
- 1 tsp salt
- 1 inch ginger
- 2 cloves garlic
- vegetable oil
- 1 head broccoli
- 1 bunch scallions
- salt
- 3 cups cooked sushi rice
- soy sauce mixture
- sesame oil
- vinegar
- water
Instructions
Step 1
In a small bowl, mix 1.5 inches of ginger, 1 chopped garlic clove, soy sauce and rice vinegar. Add the salmon fillets and leave to marinate for 10 minutes. When I am using frozen salmon, I put the fish in a Ziplock bag with the marinade and let it thaw while marinating.
Step 2
In a medium bowl whisk sugar, soy sauce, and salt. Add the ginger and garlic and give the sauce another whisk.
Step 3
Now heat 1 Tbsp. vegetable oil in a large cast-iron skillet or non-stick pan if you don't have one - over medium-high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp- tender and scallions are wilted, about 2 minutes more. Transfer veggies back to the bowl they came from.
Step 4
Add the cooked sushi rice and soy sauce mixture to empty veg. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember - undisturbed!) Once it has crisped up add the veg back. Remove from heat, add the sesame oil and the vinegar and toss once more.
Step 5
Meanwhile, heat a large non-stick frying pan. Lift the fish from the marinade with a slotted fish spatula and fry for 2-3 minutes on each side, then tip in the marinade and a splash of water, and bubble for 1 minute.
Step 6
Serve the rice and veg with the salmon and spoon over a little extra sauce.