SALMON FRIED RICE

Makes:

3 to 4 servings

1 pound skinless salmon, cut into bite-sized chunks

Salt and freshly ground black pepper

4 tablespoons grapeseed or canola oil, divided

2 large eggs, whisked

cup thinly sliced green onion 2 medium carrots, finely chopped (about cup)

1 cup broccoli florets, cut into small pieces

red bell pepper, cut into small pieces

1 or 2 garlic cloves, minced 2 cups cold cooked white or brown rice

Toasted sesame seeds or Everything Bagel seasoning, for garnish

Handful of chopped cilantro, for garnish

Pickled ginger, for serving Gluten-free soy sauce or tamari, for serving

1 . If salmon is refrigerated, remove it from fridge 1 5 minutes prior to cooking. Season with salt and pepper.

2 . Heat 1 tablespoon oil in a wok or deep saute pan over medium-high heat. When oil is hot, add cubed salmon and let it brown on opposite sides until opaque or flaky, 4 -5 minutes. Don’t overcrowd the pan; you may need to cook fish in batches.

3 . When salmon is done, transfer to a plate. Remove pan from heat and wipe out with a paper towel, removing any burnt bits.

4 . Place the pan back over medium-high heat and add 2 tablespoons of remaining oil. When fish is hot, stir in eggs. When eggs are finished cooking, about 1 minute, transfer to a plate.

5 . Keeping the pan over medium or medium-high heat, add green onion, carrots, snow peas and red pepper, and cook for about 1 minute, until vegetables are crisp-tender. Add garlic and stir-fry another 3 0 seconds, until fragrant.

6. Add 1 tablespoon of oil to pan and then the cooked rice, stirring constantly to combine the veggies and garlic with the rice.

7 . When rice is hot, add eggs back to pan and break them up with a spatula to combine with the rice. Remove the pan from heat, and gently fold in the salmon.

8 . Transfer fried rice to a platter or individual plates and garnish with toasted sesame seeds and chopped cilantro. Serve with pickled ginger and tamari or soy sauce.

— Adapted from “For the Love of Seafood: 1 0 0 Flawless, Flavorful Recipes That Anyone Can Cook” by Karista Bennett