Sunday, December 12, 2010

Salmon Rice with Brussels Sprouts

Salmon and Brussels sprouts, both have high nutritional value and make a great combination in this rice dish. I made this the other night when I was trying to come up with a different idea using a fresh slice of salmon steak. Instead of cooking it as a whole, I decided to chop it up and do a stir-fry. The tenderness of the Brussels sprouts were delicious with the crispy, tasty salmon chunks. The rice absorbed all the juices and made it a very appetizing dish.

Ingredients: (about 2 servings)
1/2 lb of fresh Brussels sprouts (washed and drained)
1 fresh salmon fillet
2 cups of chilled, cooked white rice
1 stalk of spring onion
1/2 cup of chicken stock
2 tablespoon olive oil
1 teaspoon of sesame oil
1 teaspoon of soy sauce
A few pinches of salt and pepper

Step 1: Using a small knife, cut off bottoms of all Brussels sprouts. Then, chop them up to 4 pieces as shown in picture below.
Step 2: Marinate salmon with soy sauce, salt and pepper for about 10 minutes. Over medium heat, add some olive oil and pan fry the salmon fillet on both sides until cooked through. Place salmon on a small plate on the side. Cut up the salmon fillet into big chunks.
Step 3: Saute Brussels sprouts with some olive oil over medium heat for about 5-10 minutes Let it brown a little.
Step 4: Add cold rice and chicken stock into the hot pan. Keep stirring.
Step 5: Turn heat down to low. Put lid on for about 5-8 minutes.
Step 6: Remove lid. Add salmon chunks to the rice in the pan. Turn heat up to medium. Mix well and cook for another 10 minutes. Turn heat off and place contents into 2 medium plates.
Step 7: Chop up the spring onion into about 1 inch pieces.
Step 8: Sprinkle the spring onion over rice dish, add a few drops of sesame oil and soy sauce. Serve immediately! Enjoy!

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