Salmon with Festival Rice Pancake (serves 4)

Again back to the dilemma I am faced with so often in the evening; finishing work late resulting in a late start to dinner. There is nothing worse than cantankerously hungry people snapping at one’s heels.

Salmon with Festive Rice Pancake

My solution for this has always been to grab the eternal bowl of leftover rice from the fridge and some fish from the freezer. This dinner can be whipped up in about 35 minutes, and pleases most palates.

I used salmon, but feel free to use whatever fish you have on hand. I am not a fan of running off to the supermarket to satisfy recipe instructions.

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* Blood Type A friendly Dinner *

You will need: 4 6oz salmon fillets, 1/4 cup soy sauce, 1 tbs sugar, 1 tsp sesame oil (omit if Blood type A), 3 tbs extra-virgin olive oil (more for frying rice pancake), 1 lrg sweet onion, diced, 3 cloves garlic, finely chopped, 1/2 lb mushrooms (any type), sliced, 3 stalks celery including leaves, sliced, 2 medium carrots, 12 or so green beans, chopped, (or 1 cup frozen peas), sliced, 1 1/2 chicken cups stock (or 1 good quality veggie stock cube and 1 1/2 cups water), 1 tsp cayenne pepper flakes (optional), 4 eggs, beaten,  4 cups cooked basmati rice (a good way to use left-over rice), salt and freshly ground black pepper as needed.

1 – place fish in shallow dish and mix the soy sauce, sesame oil and sugar in a small bowl and pour over the fish. Let the fish marinate for a 1/2 hour (or longer in the fridge if it more convenient)

2 – If you have no cooked rice, cook it at this point.

Cook onions, celery and garlic

3 – Prep all veggies and put big saute pan on medium heat. add oil and add the celery, onions and garlic. saute for 5 minutes. Add the carrots, mushrooms, green beans (or peas), and pepper flakes and continue to cook for another 10 minutes.

Add rest of veggies and pepper flakes

4 – Add the stock (or water and stock cube), and bring to a boil. Simmer for a couple of minutes. Taste for addition of salt and pepper and add according to your taste.

add stock, then rice

5 – Add the rice and stir. Turn off pan and set aside. In large bowl, beat the eggs. Add the rice mixture and stir until incorporated.

fry salmon

6 – Wipe pan clean and put on med to high heat. Add 3 tbs oil and when it is hot arrange fish on pan. Fry on both sides until cooked through (about 3 to 4 minutes per side). Remove to a place and keep warm.

fry rice pancake

7 – Put small pan on med/high heat (I used an 8″ pan & it can be non-stick) and add some extra-virgin oil to coat the pan. When it is hot add a big scoop (1 1/4 cups) of the rice mixture and flatten down gently to cover the entire surface of the pan. Fry for 3 minutes, flip and fry on other side until lightly browned. Remove to a plate and proceed with the next pancakes.

You can also serve with a little sour cream or hot sauce (or a mixture of both)

Serve each person a pancake, a piece of fish and a drizzle of juice (this juice is from the fried fish after it has rested while cooking the rice cakes).

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