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Conquer leftovers with salmon and asparagus fried rice

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Make a gourmet dish on day two

Salmon, asparagus and rice are frequent leftovers in my home, and reusing them is a task. But by simply tossing them in the saucepan and giving them an Asian flair, this is how leftovers are revived on my kitchen table.

Salmon and asparagus fried rice recipe

I make sure my family eats fish at least once a week. Having kids, our selection of fish is limited to what they will eat. Thank goodness salmon is one of them, because it's very healthy, as it's rich in omega-3 fatty acids, protein and vitamin D. The only way I cook it is on the griddle so the skin turns extra crispy and the meat is tender and juicy. I usually accompany it with grilled vegetables too, and often it's asparagus.

Salmon and asparagus fried rice recipe

Appetites vary, and sometimes I end up with leftovers. If I have some rice, my winning dish in reviving them is to toss them together in a saucepan and flavor them with Asian aromatics.

Salmon and asparagus fried rice recipe

Serves 2

Ingredients:

  • 8 asparagus spears (leftovers or fresh)
  • 1 pound salmon (leftovers or fresh)
  • Extra-virgin olive oil
  • 3 cups cooked white rice
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 1/2 teaspoon grated ginger
  • 3 tablespoons soy sauce
  • Salt
  • Pepper
  • 1/2 spring onion, thinly sliced

Directions:

  1. If the asparagus is not yet cooked, then grill it on a griddle over medium heat until cooked through, and then chop it up.
  2. If the salmon is not yet cooked, then grill it on the same griddle over medium-high heat, and then slice it.
  3. If the asparagus and salmon are leftovers, then go straight to this part. In a saucepan, heat the olive oil on medium heat, and sauté the salmon and asparagus. Toss for 2 minutes until they color.
  4. Add the rice. If it's clumped together, use a fork to separate it. As you cook the rice, it will soften, so don't worry if it seems dry and hard. Add more oil if needed.
  5. When the rice has softened and is evenly coated with oil, add the lime zest, lime juice, ginger, soy sauce, salt and pepper.
  6. Garnish with the spring onion. Serve warm.

More salmon recipes

Salmon, asparagus and Brie quiche
Griddle-cooked salmon with soy-ginger sauce

Pan-seared salmon with corn and edamame succotash

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