Fried Rice and Salmon Fish Grilled

INGREDIENTS:

For Salmon Fish Grilled:

• 2 skinless, boneless salmon fillets (about 6 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 clove garlic, paste
• 2 tablespoons olive oil

For Fried Rice:

• 2 cups cooked long-grain rice
• 1 carrot, shredded
• 1 small onion, chopped
• 1 medium tomato, chopped
• 1 cup onion leaf, chopped
• 2 eggs, beaten
• 1/2 tablespoons unsalted butter
• 2 tablespoons soy sauce
• Salt as required

METHOD:

Salmon Fish Grilled:

Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.

Season the salmon with chili garlic sauce,lemon juice, garlic paste, salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.

Fried Rice:

Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.

Add 1 tablespoon of the remaining butter to the same pan and saute the onion, carrot, onion leaf and tomato until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.

Transfer the fried rice to a plate, top with the salmon and serve hot.