When you have a hundred pounds of salmon in your freezer fresh from the banks of Alaska's Kenia river, you got to mix it up a bit. Nothing fresher, nothing better. Here is a recipe for Salmon Fried Rice that we enjoyed.
Salmon
4 - 8 oz chunks of wild caught Alaskan Sockeye Salmon
1/2 cup Japanese Teriyaki sauce
3 tablespoons fresh lemon juice
1 tablespoon of fresh ground ginger
Marinate salmon fillets in a ziplock bag with teriyaki sauce, ground pepper, fresh lemon juice, ginger and ground pepper.
Grill on a pellet grill at 350 for 10 mins or so or until it is slightly caramelized.
Rice
1/2 cup brown rice
1/2 cup black rice (forbidden rice)
2 cups water
1/2 onion
1/2 cup organic rainbow color carrots
2 stalks celery
1/2 a lemon juice
2 tablespoons soy sauce
Cook the rice in a rice cooker or on the stove until tender.
Chop vegetables and cook in a cast iron skillet with 2 tablespoons of olive oil until browned and tender. You may need a little water to tenderize the carrots.
Add the cooked rice to the pan & mix.
Squeeze 1/2 lemon into the pan with the soy sauce and mix all ingredients.
Plate the rice and add the salmon to the top.
Enjoy!