• Leanne Fullwood

Indian Fried Rice with Salmon



We are in the middle of a house renovation and the biggest element of this is a single story extension to the back of the house which will blow the kitchen wide open. In the meantime, I have about 3 foot of usable kitchen surface and a cooker. So I have no choice but to keep things simple.


Also, it gets to this point in the week where I’ve not done a big shop and I’m left with odds and sods of veg etc in the fridge and this is a perfect recipe for using up all those Veggies and avoiding unnecessary waste.


The framework for the recipe centres around cooked rice, spices, onion and garlic. I love salmon amd think this is a great recipe for it but you could use chicken or tofu if youre veggie. my husband suggested adding a few prawns into this which I also agree would be a great addition!

For the veggies, I’ve used peppers, tomatoes and peas which definitely worked but you could use courgette, spinach, aubergine or finely chopped broccoli. All will taste delicious!


Finish the dish with a scattering of chopped corriander and toasted nuts and youve got yourself a tasty, comforting bowl of food!

Indian fried rice with Salmon

Serves 2

Ingredients

2 salmon fillets

400g Cold, cooked rice

1/2 onion, roughly chopped

1 large clove of garlic, minced

1 pepper, chopped into 1cm pieces

1 large tomato, chopped into 1cm pieces

Handful of frozen peas

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chilli powder

1/4 tsp turmeric

Pinch of chilli flakes (optional if you like it hot)

1 tbsp Rapeseed oil

To finish

1 tbsp toasted flaked almonds or cashews

Fresh coriander

Method

1. First, poach the salmon fillets. In a small saucepan, add 2 inches of water and bring to the boil. Add the salmon fillets and cook on a gentle boil for 6 minutes. Remove when cooked and set aside on a plate.


2. Add the oil and spices to a frying pan (a wok is best if you have one) and cook out for 2 minutes.


3. Add the onion and garlic and fry for a further 2-3 minutes before adding the pepper and tomatoes. Fry for a further 2 minutes.


4. Turn the heat up high and add the cold, cooked rice and peas. Mix everything together and press the rice up the sides of the wok in an even layer and allow to heat through and also crisp around the edges. You should start to heat the rice crackle.


5. Flake the salmon and add to the middle of the wok before folding the rice into the middle and gently combining the rice mix and salmon together.


Serve in bowls, topped with flaked almonds or cashews and freshly chopped coriander.



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