My husband and I made this recently, as a sort of experiment, and it turned out quite tasty! It’s a simple recipe for an inexpensive salmon dinner and a good way to use up leftovers. I wanted to document what we did so that we can recreate it, and maybe you’d like to try, too!

Ingredients

  1. 2-3 (we used 3) salmon filets, skinless and boneless
  2. 3 small red potatoes
  3. about 1 cup of steamed rice
  4. 3 tbsp cornstarch
  5. 2 tbsp olive oil or canola oil
  6. 1 can of sliced mushrooms
  7. your choice of spices
  8. optional: about 1/2 green bell pepper, diced
  9. optional: about 1/4 cup onion, diced

Directions

1. Prepare your ingredients. Thaw the fish, chop the vegetables. I would suggest readying a non-stick frying pan with some canola oil in the bottom. In the canola oil, you will scatter the seasoning you wish to use on your fish. I sprinkled garlic powder and onion powder, because I was too lazy to use the real thing. This actually worked well and soaked in to the fish nicely. I’d recommend including a bit of savory and/or thyme, dill weed, black pepper, and seasoned salt. Regular salt should work if no seasoned salt is available.

2. Rinse your thawed salmon and pat dry with paper towel. Then, over a plate to catch the excess, pat on an extremely light coat of cornstarch. I read about this on instructables.com and have found it to work very well keeping the moisture in and keeping the desired spices on the fish. Without it, you’ll find you end up with a very dry piece of fish! Make sure to shake off the excess cornstarch, as it is meant to be just a thin coating. Place in your pan, on top of the spices.

3. On the top of your filets, add a light coating of oil with a brush or a spoon, and then spice the top. I did not use all of the same spices on the top, but I did add a coating of the big flavors: the seasoned salt, black pepper, and garlic powder.

4. Cook on medium heat for several minutes. You will know it’s ready to turn when the pink fish has turned white about a third of the way through, and the bottom of the fish will be a sort of crisp golden brown. Simply flip and wait. Remove from heat after the bottom is the desired color. The fish may be either cooked white all the way through, or with a thin line of pink through the middle.

5. We started the potatoes cut into pieces and microwaved to get them soft. Then, we chopped them up into more bite-sized pieces and added them to pan that the salmon was cooked in. By this time, the salmon should be set aside. You will want to add another teaspoon-or-so of oil to the pan. Add any vegetables that need to cook, such as your green peppers or onions. Add your mushrooms, including about half the water in the can. Black pepper and seasoned salt may be added to taste.

6. Lastly, add your pre-cooked rice. We used leftover rice we had in the fridge. Continue to stir and fry until the vegetables are softened and the rice is slightly browned, then remove from heat.

7. Serve the salmon on a bed of the rice and veggie stir fry, and enjoy! (Good for 2 large or 4 small servings)