Sizzling Salmon with Fried Wild Rice

  • 150 grams salmon + ¼ butter
  • 3 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 carrot stick (Diced)
  • ¼ cup Green peas
  • 3 Chinese Sausage (sliced)
  • ¼ butter
  • 2 Eggs lightly beaten
  • 2 Tbsp. Oyster Sauce
  • 3 cups cooked wild rice
  • Salt and pepper

Preheat a large skillet or wok to medium heat. Melt butter in the bottom. Sautee garlic and onion then add peas and carrots and fry until tender.

Slide the onion peas and carrots to the side, and pour the beaten eggs on to the other side using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice to the veggie and egg mixture. Pour the oyster sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.

Grill the salmon 5 minutes on each side.

Serve in a sizzling plate by placing the butter on top of the grilled salmon then fried wild rice on the other side.

Simply Wild: Use Wild Rice instead of white rice in your cabbage roll and casserole recipes.


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