Easy Salmon
Quinoa Fried Rice
A vibrant and nutritious take on classic fried rice featuring buttery seared salmon fillets, protein-packed quinoa, and colorful garden vegetables.
Salmon fried rice is a modern nutrient dense evolution of the classic Chinese stir fry often found in contemporary Asian fusion cuisine. By substituting a portion of traditional white rice with nutty quinoa and finishing with buttery seared salmon this dish offers a sophisticated balance of textures. It represents the global shift toward bowl food that prioritizes high quality proteins and complex grains without sacrificing the comforting umami of soy sauce and aromatics.
Ingredients
- 1 fillet salmon
- 1 tbsp butter
- to taste sea salt
- to taste black pepper
- 2 eggs
- 14 cup red onion
- 12 cup carrots
- 12 cup green peas
- 2 cups cooked white rice and quinoa
- 1 tbsp light soy sauce
Instructions
- 1Melt the butter
Place a knob of yellow butter into a preheated non-stick frying pan over medium heat. As the butter begins to melt and sizzle, swirl it around the pan to create a rich, non-stick coating that will add a savory, nutty depth to the salmon and rice.
Tip: Keep the heat at medium to prevent the butter from browning too quickly or burning, which can introduce a bitter flavor to the dish. - 2Sear the salmon fillet
Place the raw salmon fillet into the pan with the melted butter. Sear the fish for approximately one minute on each side over medium-high heat until the surface is golden brown and slightly crispy, ensuring the center remains tender.
Tip: Pat the salmon dry with a paper towel before cooking to achieve a better golden-brown sear. - 3Season the searing salmon
While the salmon is searing in the pan, season the top of the fillet with sea salt and freshly ground black pepper. This builds a flavorful crust on the fish and enhances its natural taste as it cooks.
Tip: Seasoning the fish while it is still moist in the pan helps the salt and pepper adhere better to the surface. - 4Scramble the eggs
After removing the salmon, crack two eggs into the same pan. Use tongs or a spatula to quickly scramble them until they are just set but still soft, allowing them to absorb the residual flavors from the butter and salmon.
Tip: Cook the eggs over medium heat so they stay fluffy and dont become rubbery. - 5Sauté the vegetables
Add the diced red onions, carrots, and green peas to the pan. Sauté the vegetable mixture over medium-high heat until the onions are translucent and the carrots are tender-crisp, creating a colorful and aromatic base for the rice.
Tip: Stir the vegetables constantly to ensure they cook evenly and pick up the savory bits left in the pan. - 6Add the rice and quinoa
Transfer the cooked white rice and quinoa into the pan with the sautéed vegetables and scrambled eggs. Mix the ingredients thoroughly, breaking up any clumps of rice so that everything is evenly distributed and heated through.
Tip: Using cold, day-old rice prevents the fried rice from becoming mushy and helps the grains stay separate. - 7Season with Soy Sauce
Drizzle a tablespoon of light soy sauce evenly over the mixture of rice quinoa eggs and sautéed vegetables. This adds a crucial layer of umami and saltiness that ties all the individual ingredients together into a cohesive flavorful dish.
Tip: If you want a deeper color or a more intense savory flavor you can add a small splash of additional seasoning alongside the light soy sauce. - 8Incorporate the Salmon
Return the seared salmon fillet to the pan. Use tongs to gently break the fish into large, rustic chunks, then toss everything together until the ingredients are perfectly combined and heated through.
Tip: Avoid breaking the salmon into pieces that are too small; larger chunks provide a better texture and make the dish feel more substantial.
