- 1 pound fillet wild salmon
- 3 tablespoons teriyaki sauce
- Avocado oil spray, or olive oil spray
- 4 eggs, lightly beaten
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger
- 1/ 3 cup finely chopped green onion
- 3 cups cooked and cooled brown rice
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil, optional
- Cilantro, for garnish
Preheat oven to 420ºF. Place salmon filets in a bowl with teriyaki sauce and marinate for at least 20 minutes (or even overnight).
Set a nonstick skillet/wok on high heat. Once hot, spray with oil then add the salmon, face down. Cook for 2 to 3 minutes until the top is seared and caramelized, then flip over and place the filets on a baking sheet lined with parchment. Bake in the oven for 8 to 12 minutes. Once finished, remove from the oven and flake the flesh with a fork.
Wipe skillet clean with a paper towel, reduce the heat to medium, spray with a little more oil, then add in the beaten eggs. Chop up the eggs as they cook in the skillet. Remove from the skillet and set aside.
Add oil, garlic, ginger and green onion to the skillet. Cook until fragrant, about 3 minutes and reduce the heat if necessary so the onion does not burn.
Add the cooked, cooled rice and mix everything together. Cook for 1 – 2 minutes, then add the eggs. Chop up the eggs finely as you mix everything together.
Gently fold in the flaked salmon, then add the frozen peas and carrots, along with soy sauce. Remove from the heat and continue to mix to thaw the veggies. Add sesame oil and garnish.