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.
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.
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
- 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
- 1/2 spring onion, thinly sliced
- If the asparagus is not yet cooked, then grill it on a griddle over medium heat until cooked through, and then chop it up.
- If the salmon is not yet cooked, then grill it on the same griddle over medium-high heat, and then slice it.
- 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.
- 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.
- When the rice has softened and is evenly coated with oil, add the lime zest, lime juice, ginger, soy sauce, salt and pepper.
- Garnish with the spring onion. Serve warm.