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Asian Grilled Salmon with Fried Rice Recipe

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This recipe for Asian Grilled Salmon with Fried Rice, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 19, 2008


Asian Salmon Marinade:
1/2 cup soy sauce
1?4 cup sesame oil
1/3 cup rice wine vinegar
1 tablespoon lime juice
1 serrano chile
2 3/4 tablespoons diced fresh ginger
1/3 bunch cilantro
1 tablespoon minced garlic

8 (6-ounce) fillets salmon, skin off

Fried Rice:
8 cups white rice, cooked and cooled
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 carrot, sliced
3/4 bunch scallions, sliced
3 tablespoons grated fresh ginger
3 tablespoons minced garlic
2 eggs, whisked
2 to 4 tablespoons soy sauce

To make Marinade: Blend together all ingredients. Reserve 1/4 cup and toss the rest with the salmon fillets.
The marinade will tend to make the salmon stick. make sure to oil your grill with a brush before cooking the fish. Marinate the salmon for 4 to 6 hours before grilling.

To grill the salmon: Clean and oil the grill. Place the salmon face down on the hot grill, flesh side down. Cook 3 to 5 minutes ( depending on the thickness of the fillet). Brush fish with reserved marinade while grilling. If the flesh is charring, move to a cooler part of the grill. Turn and cook about 3 to 5 minutes more, or until fish reaches desired doneness.

Fried Rice: Cook the white rice ahead of time and let cool. The day before is ideal. Put the vegetable oil and sesame oil in a wok or large saute pan and stir fry carrots, scallions, ginger, and garlic. Add egg in a thin layer and chop it up into little pieces with your spatula as it cooks. When the vegetables and egg are cooked, add the rice and season with soy sauce, tossing all the ingredients together when the rice is almost done. Serve the grilles salmon over the fried rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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