The chef, restaurateur and host of 'Ming's Quest' shares an easy, tasty dish, serving up soy-sake salmon with almond fried rice.
- Four 6-ounce skinless center-cut salmon fillets
- 1/2 cup plus 1 tablespoon naturally brewed soy sauce
- 1/2 cup sake
- 2 tablespoons honey
- Juice from 2 limes
- 1 cup slivered almonds, toasted
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 6 tablespoons canola oil
- 1 tablespoon minced ginger
- 2 bunches scallions, white and green parts, sliced 1/4 inch thick, 1 tablespoon of the greens reserved
- 6 cups cooked and cooled basmati rice, preferably long-grain
- 2 tablespoons unsalted butter
Put the salmon in a deep plate. In a small bowl, combine the ½ cup soy sauce, sake, honey and lime juice. Pour over the salmon and marinate for at least 15 minutes and up to 1 hour.Line a large plate with paper towels. In a small bowl, beat the eggs and season with salt and pepper.Heat the wok over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is almost smoking, add the eggs, which will puff. Stir to scramble, about 10 seconds, and transfer to the paper towels to drain.Reduce the heat to medium-high. Add 1 tablespoon of the oil to the pan and swirl to coat the pan. Add the ginger and scallions and sauté, stirring, for about 30 seconds. Season with salt and pepper, add the rice, almonds, eggs and remaining 1 tablespoon soy sauce, and stir to blend, breaking up the eggs. Adjust the seasoning, if necessary, and transfer to a large bowl.Remove the salmon from the marinade and pat dry. Reserve the marinade. Heat a large sauté pan over medium-high heat. Add the remaining tablespoon oil and swirl to coat the bottom. When the oil is hot, add the salmon nicest side down and cook until golden, about 1 minute. Flip the salmon, lower the heat to medium-low and cook for 2 minutes. Increase the heat to medium and turn the salmon on one edge and cook for 2 minutes more. Turn onto the remaining edge and cook until medium, 2 minutes more. Transfer to a plate.Wipe out the pan. Add the marinade and bring to a simmer over medium heat. Add the reserved scallions and reduce the marinade by half, 1 to 2 minutes. Remove from the heat and whisk in the butter. Taste to adjust the seasoning.Spread the rice on a platter or divide it among individual plates and top with the salmon. Drizzle the fish with the pan sauce and serve.