Adatiga signature menu, yaitu beef pepper rice (Rp 32k), salmon pepper rice (Rp 38k), dan chicken pepper rice (Rp 30k). Walaupun porsi regulernya sudah cukup mengenyangkan, kamu juga masih bisa lho pesan porsi jumbonya. Untuk pilihan add ons -nya juga cukup variatif dan murah meriah.
This salmon and egg rice is easy, satisfying, and delicious...and it's all cooked up in your rice cooker! It makes for an easy comforting meal, is great for packed lunches, and is a must-know for college students! It's another one-pot meal you're going to love. My sons and I call this rice cooker salmon and egg rice "cheater fried rice" because it could pass for fried rice, but it's not actually fried. This recipe is not a knock on fried rice...we love fried rice! But it's just a different way of cooking rice together with a bunch of ingredients and it's easy and tasty! And the rice cooker just takes care of things in one pot! How To Make Salmon and Egg Rice The Rice To make fried rice, you need day-old rice. But what if you don't have day-old rice handy? This is where this recipe works out perfectly! My recipe works with cooking fresh rice, so there isn't any advance planning necessary. As is the usual preparation with rice before cooking, wash and drain the rice a few times with cool running water until the water is no longer cloudy and drain it well. Just like with fried rice, I usually use a long-grain rice like jasmine, but I have also made this successfully using a short-grain like pearl/Japanese rice. Flavoring the Rice Flavoring the rice comes from a sauce made up of some oyster sauce, sweet soy sauce, and white pepper. EASY. I use sweet soy sauce as a one ingredient replacement for soy sauce and sugar...two flavor profiles common for fried rice. If you do not have sweet soy sauce, substitute it 11 with regular soy sauce and add either sugar or honey, using a ratio of 1 tablespoon regular soy sauce to 1 teaspoon sweetener. Adjust the sweetener to taste. You can add other flavorings to it like fresh garlic or ginger, or add some chili sauce for some spice. But this sauce is the most basic and is in keeping it similar to the flavor of fried rice. Mix the sauce ingredients with water and then add the entire thing to the pot with the rice so that they cook together. Alternatively, you can stir the sauces in after everything is done cooking. I have done it both ways, with no one method being any harder than the other. It's totally a personal preference which you decide to do! The Salmon and Egg This recipe uses a raw salmon filet and I add this to the pot with the uncooked rice and liquid so that they cook together. Simply lay the filet down on the rice, close the lid and cook! Once the rice cooker indicates that the rice is done, that's when you add the scrambled eggs directly to the pot! Simply pour it over top of the rice don't worry if it gets on the salmon, close the rice cooker lid again, and let the residual heat cook the egg, anywhere from 5-10 minutes. Now when you open the rice cooker lid, what you see may not look particularly appetizing as it is, but trust me...you are going to love it! Remember that you can't judge a book by its cover! Simple use chopsticks or a spoon to break up all the ingredients and fluff up the rice and voila! This is perfectly good served as is...my boys love it straight from the rice cooker this way! But I like to top it with garnishes like chopped green onions, furikake seasoning, and fried shallots...so good! Frequently Asked Questions What rice can I use?I either use jasmine long-grain or pearl short-grain/Japanese rice with great success. You can use basmati rice, but the grains of rice will not stick together like long- or short-grain rice. Can I use a different liquid to cook the rice?A chicken or vegetable broth would add more flavor to the rice while it's cooking. You could also do a mixture of coconut milk and broth or water. Do I have to use raw salmon?No. I have made this using leftover cooked salmon, and it also works with tinned salmon! Keep in mind that using tinned salmon adds a different flavor to the rice than if you use just a salmon filet. Can I cook the scrambled eggs separately?Yes! You can cook the scrambled eggs in a pan on the stovetop, and then add them to the rice at the end. I would cook the eggs just until they are soft set. Can I add vegetables?Yes! I would add the vegetables at the same time as the raw scrambled eggs, so that they don't overcook. I would suggest frozen peas and/or carrots, canned corn, or vegetables that are already cooked as being the best options. How do you store leftovers?Store leftovers in a sealed container in the fridge and reheat it in the microwave. You can also freeze it! If you're looking for other one-pot rice meals, you have to make sure to check out Rice Cooker Chinese Sticky Rice, an easy version of the popular Chinese dish and one of my most popular recipes! For one that's cooked up on the stovetop, check out Pepper Beef Rice Skillet. And if you're looking for a cold mixed rice dish, you may want to check out my Chicken Rice Salad Medley. All of these are great rice dishes that are satisfying and loaded with flavor. This recipe came to be simply because I didn't have any day-old rice handy to make fried rice, but I wanted to make a quick and easy lunch for my boys. As it turns out, I ended up making this dish quite often because it was so good! It's a great quick and easy meal, works perfectly packed as a school lunch, and for my son who is now away at university, it's something he can easily cook for himself while on a tight budget! My boys may call this cheater fried rice, but it doesn't make it any less delicious and is definitely a recipe you need to try! ~ Lisa. ā¢ 1 cup uncooked jasmine rice use a regular 1 cup measure and not the cup that comes with your rice cookerā¢ 1 Ā¼ cups waterā¢ 2 tablespoons oyster sauceā¢ 1 tablespoon sweet soy sauce see Recipe Notes below for substitutionā¢ Ā¼ teaspoon white pepperā¢ 1 120g raw salmon filetā¢ 3 eggs, scrambled ā¢ Rinse and drain uncooked rice a few times with cool water until the water is not cloudy, about 3-4 a measuring cup, combine the water, oyster sauce, sweet soy sauce, and white pepper. Mix drained rice and seasoned liquid to the rice cooker pot. Lay salmon filet on rice. Close rice cooker lid and cook as a bowl, scramble the eggs rice is cooked, add scrambled eggs to the rice cooker pot and close the lid, letting it heat for another 5-10 a spoon or chopsticks, break up the salmon and eggs while fluffing the rice to mix the ingredients immediately and top with chopped green onions, sesame seeds, furikake, chili sauce, etc., if desired. Use a regular 1 cup measure for measuring the uncooked rice. Do not use the plastic cup that comes with your rice cooker. Use jasmine long-grain or pearl rice for best results. If you have a rice cooker with multiple buttons, use the normal rice cook setting. Depending on the model of your rice cooker, the cooking time may vary. Pay attention to when the button pops or your rice cooker is done cooking the rice so you can add the scrambled eggs right away. When pouring the scrambled eggs into the rice cooker, replace the lid quickly so as not to lose too much of the residual heat. If the egg is not done enough to your liking after letting it cook in the residual heat of the rice cooker, push the button on the rice cooker once more to bring the heat up again for a few minutes. Alternative Cooking Method Cook the 1 cup rinsed rice with water and salmon but without the sauces and seasonings. Cook three scrambled eggs in a pan until soft-set. Once rice is cooked, add the oyster sauce, sweet soy sauce, and white pepper and stir well, Mix in the scrambled eggs. Use broth instead of water to add more flavor to the rice. If you do not have sweet soy sauce, substitute 11 with regular soy sauce and add sugar or honey, using a ratio of 1 tablespoon soy sauce to 1 teaspoon sweetener. Adjust the amount of sweetener to taste. Adjust the oyster sauce, sweet soy sauce, and white pepper to taste. This can easily be made with fresh salmon, leftover cooked salmon, or half a tin of canned salmon. If you want veggies, add frozen peas and carrots to the rice cooker at the same time as the scrambled eggs and let them heat through. Store leftovers in a sealed container in the fridge. Microwave to reheat. Double or triple the recipe for a crowd or for planned weekly meals. You can also freeze it!
1 250g salmon sliced thin and marinated with salt. 2. 4 rice bowls cooked Japanese rice. 3. 1 cup frozen corn
by Lavina // posted March 2, 2020 ā updated April 29, 2020 This post contains affiliate links. This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! Itās deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce! Friends, meet this easy weeknight fried rice beauty! Itās loaded with veggies, protein, and tossed in the most delicious sesame and chili soy sauce. Did I mention itās made with mostly everyday ingredients?! And ALSOā¦loaded with GARLIC! I donāt know about you, but I think garlic makes everything taste better! The only thing I probably donāt add it to is desserts and sweet treats. š But back to this fabulous fried rice. I think the best thing about it is that itās easily customizable to suit anyoneās taste! Not big on heat? Omit the chilies and chili like fish? Swap for pork, beef, chicken, shrimp, or even tempeh or tofu if you want to make this veg!Want to go big on veggies and forget the fish and eggs? By all means, go for it! It still tastes fantastic thanks to the luscious sauce and lovely garlicky flavor! Iāve been making this easy fried rice for dinner and meal prep this past month, and I am seriously addicted to it. Itās filling enough to be a meal on its own since itās got your carbs, veggies, and protein all in one big tasty bowl. But you can totally serve it up as a side to your stir-fried meat if you omit the salmonā¦or then again, donāt! and/or veggies! Right. I could go on and sing praises about this fried rice forever. But instead, I think we should now make some Garlic Salmon Fried Rice so that YOU can see how truly, truly wonderful it is! INGREDIENTS To make this fried rice, you will need the following ingredients Salmon Boneless and with the skin on. I recommend cooking the fillets with the skin on because the skin protects the flesh from drying out and potentially burning. Plus, leaving the skin on results in more flavorful fish. But after pan-frying the fillets, you can remove the skin and just flake the flesh and use it for the fried rice this is what I do.Kosher Salt & freshly cracked black pepper To season the salmon Oil For pan-frying the salmon fillets. Youāre welcome to use any other cooking oil you Rice Sauce A quick and delicious combination of low sodium light soy sauce, Shao Xing rice wine, mirin Japanese sweet rice wine, sesame oil, and chili oil. You are welcome to omit the chili oil if you prefer to make this fried rice mild. Oils for cooking I used a combination of peanut oil, sesame oil, and chili oil for cooking the fried rice. But again, the chili oil is completely optional and you can omit it if you prefer to make this mild. Aromatics Garlic, ginger, and spring onion. Be sure to separate the white and green parts of the spring onion, as weāll be adding them to the wok at different times. Red chilies I use quite a few to give this fried rice a nice and spicy kick! But you can use less chilies, deseed them, or omit them entirely if you prefer to make this mild. Veggies I just used some chopped carrots, celery, and yellow onion. But you can add or swap for any stir-fry friendly veggies you like! See the Variationsā section below for some Youāll need two large eggs. Weāll be scrambling them and tossing them with the fried rice for extra flavor and protein! Seasonings & Spices Some freshly cracked black pepper, kosher salt, ground white pepper, crushed red pepper flakes, and sugar to balance out the savory and spicy flavors! Feel free to adjust the amounts recommended to taste, and omit the chili flakes if making this mild. Rice cooked and chilled I like to use Japanese short-grain white rice, but any type of cooked white or brown rice will work. If you have day old rice, itāll work better since itāll be dryer than freshly prepared rice. If you donāt, no worries. Just cook the rice in a little less water than you normally would. This way, itāll be dryer and hold up well and not turn mushy in the wok. HOW TO MAKE GARLIC SALMON FRIED RICE As always, I recommend getting the prep work out of the way first before turning on the heat for any stir-fry recipe. They always go by so fast so itās best to have everything prepped and ready to go before you start cooking. š Chop the fresh ingredients Chop the onion, garlic, ginger, red chilies, spring onion be sure to separate the white and green parts, carrot, and celery rib. Then crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set the Sauce Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil if using in a measuring cup for easier pouring or small bowl. Mix with a spoon to thoroughly combine, then set the salmon Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate or in a bowl and season both sides with kosher salt and freshly cracked black pepper to taste. Now that all the prep work is done, itās time to make this delicious Garlic Salmon Fried Rice! Pan-fry the salmon Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets ā about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. Note Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice. Stir-fry the onions In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil if using over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for about a minute until theyāre translucent. Add the carrots and celery Add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies Add the garlic, ginger, and red chilies and stir-fry until fragrant ā about 1-2 minutes. Cook the eggs Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes if using, and sugar and stir-fry to combine. Add the rice and sauce Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Add the salmon Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined. Serve! Transfer the Garlic Salmon Fried Rice to a serving dish or bowls. Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Then enjoy! Or if making this for meal prep, you can cool the fried rice for 30-60 minutes, then store in airtight sealed containers in the fridge for 3-4 days. Then enjoy this tasty fried rice throughout the week for lunch or dinner! Full ingredient amounts/instructions in the recipe card below. VARIATIONS There are several ways that you can customize this fried rice if you like! You canā¦ Make it gluten-free Use a gluten-free soy sauce or Tamari, and make sure that the mirin youāre using is GF certified. Make it vegetarian Omit the salmon, or swap for pan-fried tempeh or crispy pan-fried tofu vegan Ditto the above, but omit the eggs as well. Or you can just make this incredibly delicious vegan Crispy Tofu Spicy Fried Rice instead!Add or use different veggies I kept it simple and went with my go-to fried rice veggies ā onion, carrots, and celery. But you can also add/swap for snap peas, peas, corn, broccoli florets, green beans, or any fried rice or stir-fry friendly veggies you like!Use another type of fish Iāve made this fried rice with pan-fried cod and it tastes delicious! Simply lightly coat the cod fillet in cornstarch and season with kosher salt and freshly cracked black pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while itās cooking. Then flake the fillets and add it to the fried rice instead of the salmon. You can also opt to use halibut, mahi mahi, or sea bass instead of the salmon if you like. Use a different protein Just about any protein will work well and taste great in this fried rice. So take your pick from chicken, beef, pork, shrimp, tempeh, or tofu if salmon and other types of fish is not your thing. MORE ASIAN WEEKNIGHT DINNERS Looking for more delicious Asian dinner recipes for weeknights? Below are some of my favorites! Crispy Tofu Spicy Fried RiceJapanese Pork Rice Bowl ButadonYu Xiang Qie Zi Fish-Fragrant EggplantSpicy Kung Pao ChickenPork and Wood Ear Mushroom Stir-fryStir-fried Pork Sukiyaki in Black Pepper SauceOr feel free to browse the entire recipes collection here on That Spicy Chick. MADE THIS RECIPE? If you make this recipe, leave a comment and review it below with a STAR rating! I always appreciate your feedback. Take a photo and be sure to tag it with thatspicychick on Instagram and hashtag it thatspicychick and Iāll be sure to share. Print Garlic Salmon Fried Rice This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! Itās deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce! Prep Time 25 Cook Time 25 Total Time 50 minutes Yield 6 1x Category Dinner Method Stir-fry Cuisine Chinese, Japanese Scale Ingredients For the Salmon 2 120 grams each Salmon fillets, boneless, skin-on ā removed from packaging and pat-dried with paper towels 3/4 ā 1 TSP Kosher Salt, to taste 1/4 ā 1/2 TSP freshly cracked Black Pepper, to taste 1 TBLS Olive Oil or any other cooking oil, for frying For the Sauce 4 TBLS Low Sodium Light Soy Sauce 3 TBLS Shao Xing Rice Wine TBLS Mirin 1 TBLS Sesame Oil 2 TSP Chili Oil optional ā omit if making this mild For the Garlic Salmon Fried Rice 2 TBLS Peanut Oil or any other cooking oil with a high burning point such as avocado oil Ā½ TBLS Sesame Oil TSP Chili Oil optional ā omit if making this mild Ā½ Yellow Onion ā minced 3 Spring Onions ā chopped, whites and greens separated 1 medium-sized Carrot ā minced brunoise cut 1 Celery rib ā minced brunoise cut 12 Garlic cloves ā minced knob of Ginger ā minced 4 ā 16 Red Chilies, to taste deseeded if desired for less heat, or omitted entirely to make this mild ā chopped 2 large Eggs ā beaten and seasoned with kosher salt and freshly cracked black pepper to taste TSP freshly cracked Black Pepper, to taste 1 TSP Kosher Salt, to taste 1/2 TSP ground White Pepper, to taste use more if youād like an extra kick of heat! ā 2 TSP Crushed Red Pepper Chili Flakes optional, to taste 2 TSP White Sugar, more or less to taste 5 cups cooked Rice, chilled ā I like to use Japanese short-grain white rice, but any type of cooked white or brown rice will work. Cook Mode Prevent your screen from going dark Instructions Prep Prepare the fresh ingredients Chop the onion, garlic, ginger, red chilies, spring onion be sure to separate the white and green parts, carrot, and celery rib as indicated in the āIngredientsā section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside. Make the Sauce Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil if using in a measuring cup for easier pouring or small bowl. Mix with a spoon to thoroughly combine, then set aside. For the Salmon Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside. For the Garlic Salmon Fried Rice Pan-fry the salmon Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down in the pan. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets ā about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. Note Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice. Stir-fry the veggies and aromatics In a large wok, heat the peanut oil, sesame oil, and chili oil if using over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrot and celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant ā about 1 minute. Cook the eggs Push the veggies and aromatics to the side and add a little bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season the with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes if using, and sugar and stir-fry to combine. Add the rice, sauce, and salmon Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined. To Serve Transfer the Garlic Salmon Fried Rice to a serving dish or bowls. Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately or cool quickly and store in airtight sealed containers in the fridge for 3-4 days. Notes Make it gluten-free Use a gluten-free soy sauce or Tamari, and make sure that the mirin youāre using is GF certified. Make it vegetarian Omit the salmon, or swap for pan-fried tempeh or crispy pan-fried tofu cubes. Go vegan Ditto the above, but omit the eggs as well. Or you can just make this incredibly delicious vegan Crispy Tofu Spicy Fried Rice instead! Add or use different veggies I kept it simple and went with my go-to fried rice veggies ā onion, carrots, and celery. But you can also add/swap for snap peas, peas, corn, broccoli florets, green beans, or any fried rice or stir-fry friendly veggies you like! Use another type of fish Iāve made this fried rice with pan-fried cod fillets and it tastes delicious! Simply lightly coat the cod in cornstarch and season with kosher salt and freshly cracked black pepper. Pan-fry it on both sides for 3-4 minutes in a bit of olive oil or unsalted butter, and drizzle a bit of freshly squeezed lemon juice on the fish while itās cooking. Then flake the fillets and add it to the fried rice instead of the salmon. You can also opt to use halibut, mahi mahi, or sea bass instead of the salmon if you like. Use a different protein Just about any protein will work well and taste great in this fried rice. So take your pick from chicken, beef, pork, shrimp, tempeh, or tofu if salmon and other types of fish is not your thing. Nutrition Serving Size 1 large bowl Calories 492 Sugar Sodium 1121mg Fat Saturated Fat 3g Unsaturated Fat Trans Fat 0g Carbohydrates Fiber Protein Cholesterol The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure. All images and text Ā©That Spicy Chick. This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission at no extra cost to you by linking to and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
Drainand rinse in cold water; set aside. Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside. In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper.
Wei01/05/2023My cooking instructions are not followedKen28/04/2023delivery takes up to hourseileen15/04/2023good portion of meat, worth it. Muhd09/04/2023Started preparing my order late. Delayed my break fast because of meals but only 1 garlic sauce thing bottle. chicken only got 3 small slices, salmon very small slice........delivery rlly cmiLionel07/11/2022Did not provide any sauces for the meal. And did not get any resolution from the chat agentSopiah06/11/2022Delivery took too long. 1 hour plus from JEM to Clementi. Food is cool upon delivery. Betty16/10/2022came slighlty warmed..Ain13/10/2022Excellent.. Belinda12/10/2022The meal tasted great. However, the meal was not packed by the stated pickup time. The server was fumbling in the packing, trying to find the food to pack. The packing process is quite messy. alexa26/09/2022Came sooo lateā¦
CostcoKirkland Signature - Stuffed Bell Peppers w Ground Beef & Rice. Serving Size : 1 stuffed bell pepper. 350 Cal. 27 % 23g Carbs. 42 % 16g Fat. 31 % 26g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,650 cal. 350 / 2,000 cal left. Fitness
SetMenu ber-2 Jumbo Beef Pepper Rice, Beef Trio Deluxe and 2 Lemontea 229,900 Set Menu ber-4 Pepper Steak, Salmon & Chicken, BBQ Premium Beef & Hamburg, Teriyaki Chicken & Egg and 4 Lemontea
Directions Heat the oil in a deep cast-iron skillet or pan on high heat until it reaches 375Ā°F. If using fresh salmon, grind it and the salt in a food processor until it is a fine, flaky meat. In a bowl, combine the salmon, pepper, egg, flour, and scallions.
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beef and salmon pepper rice
