Ingredients
Salmon:
- 4 fillets of fresh spring salmon
- 2 T butter
- 1 T birch syrup
- 1 T canola oil
- Salt & pepper to taste
Fried Wild Rice:
- 4 cups cooked & cooled wild rice
- 4 green onions
- 1-inch piece of ginger root
- 3 garlic cloves, crushed then chopped
- 1 T. bacon fat
- 1 T. canola or peanut oil
- 1T. toasted sesame oil
- ¼ cup chopped onion
- Small handful snap or snow peas cut into thirds
- 1 T. soya sauce
- 2 eggs slightly beaten
Instructions
Salmon:
If you want crispy skin on style, you will have to scale the fish. If you are too lazy to scale, just remove the skin entirely.
- Heat skillet(s) over medium high then add canola oil. This oil base will prevent the butter from burning.
- Lay your fillets in the pan skin side down and allow to fry until nicely browned and edges turn light pink (3-4 mins). Season then stay focused; you don’t want to get stuck on Facebook then overcook your fish.
- Add the butter and once it is melted, add the syrup and swirl the mixture briefly to mix it and spread the love. You will notice that it bubbles up.
- Flip the filets then remove skillet from heat. Using a large spoon to drizzle the syrup brown butter over each fillet. Serve with fried wild rice.
Fried Wild Rice:
This is the same as cooking Chinese style fried rice using a wok or a large deep pan. If you’re experienced with fried rice just adapt the recipe however you like. Some people like Chinese 5 spice or hoisin sauce, it’s really up to you.
- Heat oil & bacon fat over fairly high heat in wok or pan then add all vegetables except the garlic, stirring to prevent burning.
- Add sesame oil and garlic, continuing to stir.
- Once your mixture is nicely golden brown and smelling great, add the rice and stir the whole mixture together.
