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Sesame salmon with egg fried rice and paksoy
Sesame salmon with egg fried rice and paksoy

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We hope you got insight from reading it, now let’s go back to sesame salmon with egg fried rice and paksoy recipe. To make sesame salmon with egg fried rice and paksoy you only need 18 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Sesame salmon with egg fried rice and paksoy:
  1. You need Egg fried rice
  2. Take 250 g rice
  3. Take 2 big eggs (or 3 small eggs)
  4. Take 1 onion
  5. Take 1 garlic clove
  6. Get 1 piece fresh ginger (to taste)
  7. Get (optional) 1 tbsp sugar
  8. Provide Sesame salmon
  9. Get 2 Salmon filets (preferably with skin)
  10. Prepare Sesame seeds
  11. Take Soy sauce
  12. Provide Sesame oil
  13. Use Rice vinegar
  14. Use Honey (or oyster sauce or sugar)
  15. Get Sides vegetables
  16. You need 1 Paksoy
  17. Use Neutral tasting oil (arachid oil)
  18. You need (Optional) cucumber
Steps to make Sesame salmon with egg fried rice and paksoy:
  1. The sesame salmon
  2. Mix the honey, rice vinegar, soy sauce, part of the crushed garlic and ginger, and sesame oil (to taste). Make sure to taste this glace and adjust when necessary!Add the salmon to the glace and let it sit for at least 15 minutes.
  3. Take the salmon out of the glace and sprinkle the sesame seeds on the salmon.
  4. Put in the oven at 200°C (392 °F). Frequently, poor some of the glace over the salmon to make sure it does not dry out.
  5. The egg fried rice and paksoy
  6. Cook the rice following the package instructions and let it cool down
  7. Cut the paksoy in strips, cut the onion, crush the garlic and ginger to a pulp.
  8. Heat up the wok (high heat) and add a neutral tasting oil (arachid oil). Toss the paksoy strips in the wok and stir for about 3 min.
  9. Take out the paksoy.
  10. Add neutral oil to the wok and caramelize the onions.
  11. (optional) add sugar to aid the caramelization of the onion.
  12. When the onion starts to brown, put the cold rice in the wok and stir frequently for about 3 minutes.
  13. Put everything to one side of the wok and add the egg. Leave it untouched for 20-30 seconds and then stir it.
  14. Mix it with the rice and the rice is ready to serve!
  15. Put everything on a plate and garnish with some raw cucumber slices.
  16. Enjoy!

Stir it through the rice and taste it - you may need to add a little bit of salt. The fish skin should be crispy, so if you like it, crumble it over the finished dish and Soy and sesame salmon with noodles and crispy kale. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Japanese rice (or use brown rice if in a rush) teamed with tenderly cooked salmon and eggs with sake Remove from the heat but keep it warm by covering with a lid.

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