Spicy Salmon and Mango Fried Rice Bowl
Makes 4 servings
Ingredients
- 2 salmon filets around 4-6 oz each, rinsed and skin removed
- 1 mango peeled and diced
- 4 oz baby bella mushrooms approx 4-5 mushrooms, sliced
- 1/4 cup green onions diced
- 3 cups Jasmine rice cooked
- 4 tbsp unsalted butter
- 2 tbsp Soy sauce
- 2 eggs beaten
- 1 cup frozen peas
- 2 tbsp Teriyaki sauce/marinade I like Mr Yoshiba's
- Annie Chun's GoChuJang Sauce for drizzle on top
Instructions
- Preheat oven to 350 degrees.
- Place salmon filets in a baking dish. Coat in teriyaki marinade and top with a tbsp of butter each.
- Place in oven and bake for 20 minutes, until cooked through and flaky.
- Meanwhile, in a large skillet or wok, add a tablespoon of butter to a skillet and add mushrooms. Saute until golden.
- Push mushrooms to the side and add another tablespoon of butter.
- Add green onions, rice, and peas. Drizzle with a tablespoon of soy sauce and mix together.
- After cooking for a minute, push rice to the side and add the two beaten eggs. Stir with a fork until eggs scramble and then mix into rice.
- Mix in mangoes and add another tablespoon of soy sauce.
- Take your fish out of the oven and break apart with a fork and add salmon to the top of the rice.
- Drizzle with GoChuJang sauce (or another spicy sauce of your choice) and serve.