I don’t understand what is so wrong with smelling like garlic…for the record, I think garlic tastes and smells AMAZING! If I could go around smelling faintly of garlic at all times, and no one would be upset about it, yeah, that’d be okay with me. So when I decided to take garlic to a whole new level and make garlic fried rice? Oh yeah, I’m 100% okay with my home smelling like garlic for the next week. I love it! Plus, garlic is SO good for you! How can you go wrong?! All that aside, this week is a special throwback because I’m providing two adaptations to a recipe I have used before (Honey Siracha Salmon from Rasa Malaysia) and a new recipe I just tried, but adjusted on the spot based on their recipe (The Garlickiest Fried Rice from Bon Appetit). For the garlic fried rice, IF you are not the biggest fan of garlic, I would recommend just halfing the amount of garlic you put in because it is POTENT! I hope you guys enjoy this recipe revamp remake! — Cooking MaggiePrint
- 1/2 cup Teriyaki Sauce
- 1/4 cup Soy Sauce
- 2 tablespoons rice wine vinegar
- 1–2 tablespoons gochujang
- Grated Fresh Ginger, about 2 inches worth
- 1 teaspoon lemongrass paste
- 1 teaspoons Sesame Oil, plus more for frying
- 4 pieces of salmon (preferably with skin, but can work without)
- Toasted Sesame Seeds for topping
- 1 bunch of broccolini (or 1 head of broccoli), chopped
In a 1-gallon zip-top plastic bag, combine the teriyaki sauce, soy sauce, vinegar, gochujang, ginger, garlic, sesame oil, and lemongrass. Add the salmon, toss to coat evenly, and refrigerate overnight, or at least 1 hour.
Add a little extra sesame oil to a large saute pan over medium-high heat and add the salmon (flesh side down first!), reserving the marinade. Cook until browned, about 3-4 minutes. Flip the salmon (so it is skin side down) and cook for another 3-4 minutes. Add a little marinade over the salmon to maximize flavor.
Once salmon is cooked, remove to a plate to rest, and add the broccolini (or broccoli) and remaining marinade to the pan. Cook for 2-3 minutes, coating all pieces with the marinade – the broccolini should still retain some crunch.
- Serve salmon with broccolini over a bed of white rice, OR garlic fried rice (YES YES YES!)
1 head of garlic – cloves all separated, peeled, and very thinly sliced
⅓ cup avocado oil
- 1 large egg, beaten
1 1/2 cups cooked rice
1 tablespoon sesame oil
3 scallions, thinly sliced
- In a large saute pan, heat up avocado oil. Arrange garlic in a single layer and set over medium-low heat. Cook, occasionally tossing the garlic so all pieces are cooked evenly for about 5 minutes, then transfer the garlic chips to a paper towel covered plate to drain, season with salt.
- Increase heat to medium-high and add egg, cooking until just set, then breaking it up with wooden spatula. Add rice and sesame oil, toss to combine, then arrange the rice so that is is flat on the bottom of the pan. Occasionally press down on the rice, then LEAVE IT ALONE so it can crisp up. Every 2-3 minutes, stir up the rice, then repeat for about 6-8 minutes.
- Remove skillet from heat and toss in scallions and all of the garlic chips, season with salt. Serve with fish or stir-fry!