Recipe #6: Deep-fried Tasmanian salmon on fried rice

So I decided to cook the remaining salmon in my fridge, and combine it with rice instead of pasta.

This meal is super simple. So easy that I didn't have to think much about it in advance. I was wondering if I should include it here; however, the picture turned out rather nice so I thought, "Why not?"

Ingredients

• Fresh Tasmanian salmon fillets
• Extra-virgin olive oil
• Long-grain rice
• Garlic
• Onions (red or white)
• Chili flakes
• Cumin
• Paprika
• Salt

Deep-fried Tasmanian salmon
Heat olive oil in a pot/sauce-pan until it is simmering, just about to boil. Extra-virgin oil is thicker and takes a while to simmer; however, when it does, it is nice and hot for deep-frying.
Gently place fillets of salmon. I only had skinless salmon, although I would have preferred salmon fillets with skin to deep-fry as they crisp really well. If you're cooking with skinned salmon, it is a good idea to rub skin with salt then dry fillets before cooking.
Allow to simmer in olive oil until deep golden grown. You needn't turn over fillets if oil is sufficient to cover fillets; otherwise, simply tilt pot/pan back and forth to allow oil to gently cook fillets.

Fried rice
Stir-fry chopped garlic and onions in olive oil until brown.
Add cooked rice and mix. Cumin and paprika give colour and flavour, so if available, add generously.
Sprinkle salt to taste, turn up heat and very quickly fry ingredients.

To Serve
Place fried rice on plate and top with deep-fried salmon. Easy!

Complement with a zesty white. I had generic French Sauvignon Blanc which tasted more like Frascati, quite unexpectedly, which was rather refreshing when combined with spicy fried rice.

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