Miso Salmon with egg fried rice

I fancied experimenting tonight, and came up with this. Nice and easy, some lovely flavours!

First, the salmon. Marinate four fillets in teriyaki and garlic for 15 minutes, or longer if you have it. Sear them on the non-skin side of a hot pan for a couple of minutes, then flip and do the same. Turn the pan right down and pour over the remaining teriyaki and a cup of miso soup (boiling water plus some of this stuff). Leave to simmer very gently for about ten minutes.

For the rice – cook some rice normally (Tip for rice that I learnt from my mum – use a 1:1.75 ratio of rice to water by volume, and all the water will be absorbed and the rice will be perfectly fluffy, and not too wet). Meanwhile, gently cook an onion and a clove of garlic in a frying pan (a wok is good!). Chuck in a good dose of frozen peas, then stir in the cooked rice. Add a glug of soy sauce and worcestershire sauce, then beat an egg and stir that in too. Turn the heat off and leave it to continue to cook on the residual heat for a minute or two.

Serve the salmon with a bit of the miso soup on top, rice on the side and maybe some steamed veg. I felt a bit of chilli sauce livened it up so feel free! Next time I do this, I will probably chuck some ginger in somewhere (probably in the salmon) so feel free to try that if you fancy it!

Give it a go and let me know how you get on!


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