Tom Yum Salmon Fried Rice

Ingredients

• 3 cup jasmine rice (cooked and cooled)
• 500 g skinless salmon fillets (diced)
• 5 garlic (minced)
• 1.5 tbsp ginger paste
• 1 onion (small, finely diced)
• 2 tbsp lemongrass paste
• 4 lime leaves
• 1 tbsp Tom Yum paste
• 1 tbsp Thai chilli paste
• 1 carrot (large, finely diced)
• 1 red pepper (large, finely diced)
• 1.5 cup green beans (sliced (1 cm))
• 1 tsp white pepper
• 1.5 tbsp fish sauce
• 1.5 tbsp fresh lime juice
• 2 tsp coconut sugar
• salt (a pinch for the salmon)
• coriander (optional garnish)
• chili oil (optional garnish)
• lime wedges (optional garnish)
• fried shallots (optional garnish)

Steps

1. 1

   Pan-fry the diced salmon over medium-high heat with a pinch of salt for 4–5 minutes until beautifully golden and just cooked.

2. 2

   Remove the salmon from the pan and set aside.

3. 3

   In the same pan, fry the lime leaves, diced onion, carrot, red pepper, and sliced green beans for 4-5 minutes until softened.

4. 4

   Add the minced garlic, ginger paste, lemongrass paste, Tom Yum paste, and Thai chilli paste to the pan.

5. 5

   Stir the aromatics and vegetables for 2 minutes until fragrant.

6. 6

   Add the cooked jasmine rice and toss until every grain is thoroughly coated in the paste mixture.

7. 7

   Return the cooked salmon to the pan.

8. 8

   Pour in the sauce (fish sauce, lime juice, and coconut sugar) and add the white pepper.

9. 9

   Stir everything together for 1 more minute to combine.

10. 10

    Finish the dish with fresh lime juice, coriander, chili oil, and fried shallots as desired.

Notes

Macros per serving (serves 4): 540kcal, 31.2g Protein, 57g Carbs, 13g Fat.

Nutrition per serving

• main
• fried rice
• salmon
• thai
• high-protein
• spicy
• dinner