Pistachio Free Black Pepper Salmon Fried Rice with Snow Peas
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed
- 1 tbsp neutral oil (such as canola or vegetable oil)
- ¼ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
- 1 tsp sugar
For the fried rice
- 4 cups cooked jasmine rice, day-old and cold
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 oz snow peas, trimmed
- 3 large eggs, beaten
- 4 scallions, thinly sliced, white and green parts separated
- 1 tsp sesame oil
For serving
- 1 tbsp toasted sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, 1 tsp sesame oil, black pepper, and sugar until the sugar dissolves. Set aside.
- 2
Pat the salmon dry and season with salt. Heat 1 tbsp neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the salmon and cook, undisturbed, for 3 minutes, then flip and cook for another 2–3 minutes, until the salmon reaches 145°F (63°C) on an instant-read thermometer and flakes easily when pressed. Transfer to a plate and break into large flakes with a fork. Wipe out the pan.
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