Salmon Hibachi
Prep Time: 20 minutes
|
Cook Time: 25 minutes
251 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish Salmon, thawed and cubed
2 tbsp neutral oil
1 tsp minced garlic
1 tsp peeled minced ginger
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral cooking oil
2 cups broccoli
1 cup thinly sliced carrot
2/3 cup sliced yellow onion
2 tbsp sliced green onion
1 tsp sesame seeds
2 tbsp butter
2 cups cooked/chilled white rice
2 tbsp soy sauce
¼ cup frozen peas
¼ cup grated carrot
2 tbsp minced yellow onion
1 large egg, beaten
½ cup mayonnaise
1 tbsp lime juice
1 tbsp sriracha sauce
1 tbsp honey
1/8 tsp garlic powder
Directions
Step 1
Thaw Salmon overnight and prep ingredients.
Step 2
Make Dipping Sauce: Stir together ingredients for sriracha mayonnaise in a small bowl and refrigerate until serving.
Step 3
Make Fried Rice: Heat butter in a large skillet over medium heat until melted and bubbly. Add cooked rice to skillet and cook stirring frequently until lightly toasted 5-6 minutes. Add peas, carrots, onion, and soy sauce. Continue to cook for 5 minutes longer. Add beaten egg to rice and stir to combine. Cook 2-3 minutes longer until egg is fully cooked, stirring regularly.
Step 4
Make Vegetables: clean skillet and return to stove. Heat oil over medium heat and add carrots, broccoli, and onion. Cook for 5 minutes or until tender. Transfer to a serving plate and cover to keep warm.
Step 5
Cook Salmon: Stir together soy sauce, garlic, ginger, and sesame oil in a small bowl. Add oil to skillet and heat for 1-2 minutes, until very hot. Blot salmon with paper towel to remove excess moisture. Sear salmon for 1 minute on both sides. Add soy sauce mixture and cook 2 minutes longer, until salmon is cooked through.
Step 6
Serve salmon, vegetables, fried rice, and dipping sauce together on a large plate or platter. Garnish with green onion and sesame seeds.
