Butter Fried Rice with Pan-Seared Salmon


rice and salmon

This dish is inspired by the rice. We went to our favourite western food restaurant and they have this dish which was simply called butter rice. Now I had many butter rice in my time but their’s was definitely different. When the dish came to our table, it looked sorta….tacky (for lack of a better word), but the aroma of butter was AMAZING. You could smell it a mile away.

So I wanted to try and recreate that rice dish but pairing it with something else because the restaurant had it with like a grilled chicken piece with what tastes like barbecue sauce or some sweet and sour sauce. I thought having it with fish instead would be nicer.

rice and salmon

Now you can have it with any kinds of fish of course, but lately I seem to enjoy the taste of seared salmon….and I am not a huge fan of salmon (GASP)! I chopped the mushrooms to fine pieces manually rather than use a blender because I didn’t want the mushrooms to be pulverized, I still want a bit of texture but without the big chunky pieces. I also chopped the pepper very finely but you can have it slightly chunkier, my kids would pick them out one by one if it were any bigger.

rice and salmon

Did the rice come out like the restaurant’s? Not really, it was much darker at the restaurant, I think they would’ve added more mushrooms like portobello’s to give the rice that dark brownish colour. I’m pretty sure they didn’t use soy sauce or those caramel colouring like that. I didn’t detect any squid ink taste either. The butter smell didn’t really come through, I wonder if that had to do with the kind of butter I’m using or dare I even say they might be using margarine for all you know. I can definitely improve on the rice but hubster said it was good nonetheless.

 

 

rice and salmon




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