Salmon and Veggie Fried Rice

Luke and I rarely go out for Chinese, and sometimes I just CRAVE it. Fried rice is a fun way to breath some life into veggies that are sitting in your fridge waiting to wilt and die. Plus, I had some salmon leftover after buying a huge fillet on sale, and this was the perfect way to use that up to. So while this meal was a bunch of scrounged up leftovers, it tasted first class!

Veggie Fried Rice

2 tablespoons Canola oil
1 leek, sliced

2 medium carrots, cut into 1/2-inch pieces
1/2 pound Brussels sprouts, trimmed and quartered
2 cloves garlic, minced
1 inch ginger, minced
4 cups prepared brown rice, chilled
2 eggs, lightly whisked
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 teaspoon fish sauce (optional, or you can add additional salt to taste)
3 tablespoons chopped cashews
1/4 cup chopped fresh cilantro

In a large wok or skillet, heat oil over medium high heat. Saute leeks for 1-2 minutes until beginning to brown, then add carrots and Brussels sprouts. Saute for 3-4 minutes, then add the garlic and ginger and saute another minute. If needed, add a little more oil, you don't want the food to stick! Stir in the brown rice and toss to combine and bring up to heat, about 1 minute. Make a well in the middle of the pan and pour in the eggs. Let them cook about 1 1/2 minutes then begin stirring around to make sure they get cooked. Once the eggs are cooked and combined with the rice, stire in the oyster, soy and fish sauces and toss to combine. Remove from heat and top with cashews and cilantro, then flake Honey Soy Salmon on top, if using.

Note, you may be tempted to season veggies, etc. with salt and pepper during cooking. The Asian sauces are VERY salty, and I regretted adding additional salt. I recommend tasting first before adding any additional salt.

Honey Soy Salmon

1/2 pound coho salmon
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons soy sauce

Preheat oven to 350 degrees. Season salmon with salt and pepper to taste. In an oven-proof skillet, heat olive oil then add salmon. Cook about 3 minutes then flip and let cook about 1 minute. Next add salmon to the oven and let finish cooking about 5 minutes (or longer if it's a thick piece). While salmon is cooking, whisk honey and soy sauce together, adjusting amounts to get your preferred thickness. When salmon has about 1 minute left, brush some of the sauce on top then return to oven. When it's finished cooking, brush remainder on salmon, then serve. The sweetness will contrast nicely with the saltiness of the fried rice.