Sesame salmon with egg fried rice and paksoy

Name: Sesame salmon with egg fried rice and paksoy
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 250 g rice; 2 big eggs (or 3 small eggs); 1 onion; 1 garlic clove; 1 piece fresh ginger (to taste); (optional) 1 tbsp sugar; 2 Salmon filets (preferably with skin); Sesame seeds; Soy sauce; Sesame oil; Rice vinegar; Honey (or oyster sauce or sugar); 1 Paksoy; Neutral tasting oil (arachid oil); (Optional) cucumber

Jelle Dillen @cook_26871559

Belgium

This recipe is one of my favourite ways to make salmon. The combination of sesame salmon with egg fried rice and paksoy is delicious. If you like, you can cut the paksoy even smaller and mix it in with the fried rice! Enjoy!

Jelle Dillen @cook_26871559

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Ingredients

40 min

2 servings

Egg fried rice
250 grice
2big eggs (or 3 small eggs)
1onion
1garlic clove
1 piecefresh ginger (to taste)
(optional) 1 tbsp sugar
Sesame salmon
2Salmon filets (preferably with skin)
Sesame seeds
Soy sauce
Sesame oil
Rice vinegar
Honey (or oyster sauce or sugar)
Sides vegetables
1Paksoy
Neutral tasting oil (arachid oil)
(Optional) cucumber

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Steps

40 min

1

The sesame salmon
2

Mix the honey, rice vinegar, soy sauce, part of the crushed garlic and ginger, and sesame oil (to taste). Make sure to taste this glace and adjust when necessary!Add the salmon to the glace and let it sit for at least 15 minutes.
3

Take the salmon out of the glace and sprinkle the sesame seeds on the salmon.
4

Put in the oven at 200°C (392 °F). Frequently, poor some of the glace over the salmon to make sure it does not dry out.
5

The egg fried rice and paksoy
6

Cook the rice following the package instructions and let it cool down
7

Cut the paksoy in strips, cut the onion, crush the garlic and ginger to a pulp.
8

Heat up the wok (high heat) and add a neutral tasting oil (arachid oil). Toss the paksoy strips in the wok and stir for about 3 min.
9

Take out the paksoy.
10

Add neutral oil to the wok and caramelize the onions.
11

(optional) add sugar to aid the caramelization of the onion.
12

When the onion starts to brown, put the cold rice in the wok and stir frequently for about 3 minutes.
13

Put everything to one side of the wok and add the egg. Leave it untouched for 20-30 seconds and then stir it.
14

Mix it with the rice and the rice is ready to serve!
15

Put everything on a plate and garnish with some raw cucumber slices.
16

Enjoy!