Salmon Saffron Fried Rice

As you probably have learned, fried rice is a great way to make use of leftovers!! Today’s treat is going to be made up of leftover salmon and COLD rice.  In my case, this is grilled salmon but you can certainly use whatever you have.  The saffron just makes it so decadent! Make sure you soak the saffron in some hot water first so that it will melt and release the flavor…

Tip:  If you don’t like the peas, you can leave out or substitute instead bean sprouts.  Be careful not to over stir-fry the rice – more than 10-15 minutes you will have dried out fried rice.

Salmon Saffron Fried Rice

(Serves 4)

• 3-4 threads of saffron soaked in 1-2 tbsp of very hot water
• 3 tbsp of oil
• ¼ cup of chopped shallots
• 3 cloves of smashed or chopped garlic
• 6 cups of cold, cooked rice
• 1 cup of cooked chunks of salmon
• 3 tbsp fish sauce
• 1 tbsp oyster sauce
• ¼ cup of frozen peas
• crushed black pepper to taste

1.  Heat oil in a large 12 inch skillet over medium-high heat.

2.  Add chopped shallots and give it a quick stir until softened.  Next, add chopped garlic .

3.  Cold rice tends to form clumps so be sure to squeeze the clumps with your hands to separate the rice.  Add the cold, cooked rice to the fry pan and frequently turn the rice with a spatula for about 3-5 minutes

4.  Add to the fried rice, the chunks of cooked salmon.  Stir the soaked saffron well and then drizzle the mixture over the rice.  Turn the rice mixture regularly over the next 2-3 minutes and watch the color change to a nice yellow-orange.

5.  Once the rice seems to have softened and is emitting steam, add oyster sauce, fish sauce and crushed black pepper.  Stir-fry for about 1-2 minute over medium heat to integrate the seasoning with the fried rice.  Stir in the chopped frozen peas at the very end.

 

  

Salmon Saffron Fried Rice, originally uploaded by simpleviet.

 

Asparagus Crab soup

At special Vietnamese gatherings, you will often see asparagus crab soup being served.  Given that asparagus is available in Western markets, there is not reason that this soup can’t be enjoyed more often.   In Vietnam, asparagus is a delicacy and more available canned than fresh.

Note that this is a delicate soup and comes together very quickly just before serving.

Asparagus Crab Soup

(Serves 6)

• 8 cups  of chicken stock
• 2 lb of fresh asparagus, cut into 1-2 inch sections, set aside the heads of the asparagus
• 5 tbsp fish sauce
• 1 tbsp olive oil
• 1-2 large shallots, chopped
• 8 oz crab meat, lump and/or claw meat
• Ground black pepper to taste
• 3 tbsp cornstarch and water to dissolve
• 2 egg whites, lightly whipped

1.  In a large pan, bring chicken stock to boil and only add the lower part of the asparagus stalk.  Add 3 tbsp of fish sauce to the stock.  Simmer for 20-30 minutes to intensify the asparagus flavor.  This can be made ahead and refrigerated over night.

2.  Heat the olive oil in a skillet, add chopped shallot.   When shallot is softened, add crab meat, ground black pepper and remaining 2 tbsp fish sauce.  Gently stir fry until crab meat is light brown and heated through.

3.  Ten minutes before serving, add the reserved top portion of the asparagus.   Stir in the dissolved cornstarch and bring to a gentle boil to thickened soup.

4.  Add to the gently boiling soup the crab stir-fry mixture.   Take the soup off the heat.  The heads of the asparagus should be a bright green, slightly firm and not overcooked.

5.  Drizzle over the soup the lightly whipped egg whites and gently stir the soup.   Serve immediately.

   

Asparagus Crab soup, originally uploaded by simpleviet.