When my husband Ted and I first moved to New England, we kept hearing salmon-and-peas, salmon-and-peas, right around the July 4 holiday (which is a pretty big deal up here -- and was, even before The Boston Pops turned it into a classy sound and light show). Salmon and peas first became an item because the salmon used to run just as fresh peas came up in the garden. Even though salmon is available year-round now, the holiday tradition endures. There's no one set recipe, so you have the luxury of combining the ingredients in any way, from grilled salmon and peas sautéed in butter, to poached salmon with peas and pasta, to soup. Some leftover cold rice in the refrigerator inspired my own take on the tradition (a new tradition, perhaps?), and the fish and peas worked so well in this fried rice that I'm going to add it to my year-round repertoire. I used red onion in the rice photos here, but now that the scallions have matured in my garden, I think I'll substitute those next time, for an additional pop of green. Happy Fourth, everyone.
Salmon and peas fried rice
Serves 2; can be doubled.
2 tsp vegetable oil
1 large egg, lightly beaten
1/2 lb skinless salmon filet, bones removed, cut into large chunks
1/2 small red onion, halved and sliced, or 1/2 cup sliced scallions
1/2 cup fresh peas
1-1/2 cups cooked cold white or brown rice (leftover rice is great here)
1/2 tsp sesame oil
1 tsp oyster-flavor sauce
2 tsp low-sodium soy sauce
In a wok or large, deep frying pan, heat the oil over high heat. Pour in the beaten egg, and stir-fry for 15 seconds. Move the cooked egg to one side of the wok.
Add the salmon, onion and peas, and stir-fry for 2-3 minutes, until the salmon is just firm but not overcooked.
Crumble the cold rice into the wok, and stir-fry for 20 seconds. Add the sesame oil, stir once or twice, then drizzle on the oyster-flavor sauce and soy sauce.
Stir-fry vigorously for 30 seconds, until everything is combined.
Other recipes that use these pantry ingredients:
Pea pancakes with smoked salmon, from Cannelle et Vanille
Salmon with asparagus and spring peas, from Leite's Culinaria
Salmon and pea risotto, from Coconut and Lime
Mustard tarragon zucchini pasta salad with smoked salmon and peas, from Inspiralized
Kedgeree-style poached salmon salad with peas and toasted pepitas, from What Katie Ate
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