Soy & Ginger Salmon with Broccoli Fried Rice

by Charlie McCarthy, Sr.

Ingredients

Recipe

  1. In a small bowl, mix 1.5 inches of ginger, 1 chopped garlic clove, 6 tbsp soy sauce and 4 tbsprice 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.
  2. In a medium bowl whisk sugar, 4 tsp soy sauce, and 1 tsp. of salt. Add the 1 inch piece of ginger and 2 grated garlic cloves and give the sauce another whisk.
  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 more minutes. Transfer veggies back to the bowl they came from.
  4. Now 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
  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.
  6. Serve the rice and veg with the salmon and spoon over a little extra sauce.

Enjoy!