Pacific Northwest Fried Rice

Top flaky salmon, fresh asparagus and mushrooms, and long grain and wild rice with toasted hazelnuts for a fresh-off-the-coast meal.

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3.5 by 4 people

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups each
  • Makes: 5 cups
  • Start to Finish: 30 mins

Pacific Northwest Fried Rice

Directions

  1. Thaw salmon, if frozen. Rinse fish; pat dry. Cut into 1-inch pieces. In an extra-large wok or skillet heat oil over medium-high heat. Add salmon; cook about 4 minutes or until fish flakes easily, gently stirring occasionally. Remove from skillet.
  2. In same wok cook and stir the next five ingredients (through pepper) over medium-high heat about 4 minutes or until asparagus is crisp-tender. Add rice, hazelnuts, and sherry (if using); cook and stir about 4 minutes or until heated, breaking up rice as you stir. Gently fold in salmon. Top with dill and serve with lemon wedges.
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Nutrition Facts (Pacific Northwest Fried Rice)

  • Per serving:
  • 280 kcal ,
  • 13 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 31 mg chol. ,
  • 447 mg sodium ,
  • 26 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 18 g pro.

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Reviews (1)

4 Ratings
634 Days Ago
4.0
Super fast & easy to throw together on a weeknight.

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