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–+ servings

Green Veggie Fried Rice with Salmon

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Ingredients

Green Veggie Fried Rice

  • 1 cup Jasmine rice dry
  • 16 oz frozen peas
  • 1 green pell pepper diced
  • 2 small leeks sliced (2 cups)
  • 4 scallions chopped
  • ¼ cup olive oil
  • ¼ cup low-sodium soy sauce or coconut aminos
  • 1 tbsp sesame oil
  • 3 cloves crushed garlic
  • ½ tsp salt, plus more to taste
  • ½ tsp black pepper

Maple Sesame Salmon

  • 6 salmon fillets 4 oz each
  • 1 1/2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame seeds
  • ½ tsp garlic powder

Directions

  1. Preheat the oven to 425 F.
  2. Place the salmon fillets in a baking dish and season lightly with salt & pepper. Whisk the maple sesame sauce ingredients together and pour over the salmon. Let it marinate while you prepare the rice.
  3. Heat a pot with 1 tbsp of olive oil. Add in the cup of rice with a pinch of salt. Pour in two cups of water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and simmer the rice for 15-18 minutes until all of the water is absorbed.
  4. Place the salmon into the oven. Bake the fillets on 425 for about 10-12 minutes.
  5. While the rice and salmon cook, prepare the vegetables. Heat a large skillet with ¼ cup of olive oil. Add in the sliced leeks and garlic. Saute for 8-10 minutes on medium heat.
  6. Add in the chopped bell pepper and cook for another 5-6 minutes. Add in the frozen peas, salt, pepper and soy sauce. Mix well.
  7. Add the rice to the skillet with a tbsp of sesame oil and the chopped scallions. Cook on medium heat for another 7-8 minutes. Taste and adjust salt if needed.
  8. Plate the veggie fried rice with the salmon fillets on top. Garnish with extra chopped scallions, and any sauce remaining from the salmon.