Salmon Fried Rice with Cabbage and Carrot

Salmon Fried Rice with Cabbage and Carrot is a healthy twist on a classic fried rice recipe. It combines flavorful, pan-seared salmon chunks with stir-fried cabbage, carrot, and day-old rice, seasoned with soy sauce and sesame oil. This quick and nutritious dish is perfect for a balanced meal, full of flavor and texture.

For a Serving Size of Two:

Ingredients:

• 150 grams salmon fillet
• 120 grams cooked rice (preferably a day old) (60 grams raw rice approx.)
• 50 grams finely shredded cabbage
• 50 grams grated carrot
• 50 grams finely chopped onion
• 10 grams finely chopped spring onion
• 2 teaspoons light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon oilfor frying
• 1/2 teaspoon black pepper
• Salt to taste

Procedure:

• Heat olive oil in a pan over medium heat. Season the salmon fillet with salt and pepper, and cook for 4-5 minutes on each side until golden brown and fully cooked. Break the salmon into chunks and set aside.
• In the same pan, add the sesame oil, garlic, and onion. Sauté until the onion becomes translucent. Add the shredded cabbage and grated carrot, and stir-fry for 3-4 minutes until the vegetables soften.
•  Add the cooked rice to the pan with the vegetables, and toss everything together. Pour in the soy sauce, black pepper, and adjust salt if needed. Mix well and cook for another 2-3 minutes.
• Gently fold in the cooked salmon chunks and cook for an additional minute to let the flavors blend.
• Sprinkle the chopped spring onion on top and serve hot.

Nutritional Benefits:

Nutritional Information:

• Calories: 667 kcal
• Protein: 35.8 g
• Carbohydrates: 62.5 g
• Fat: 28.4 g