Skillet Asian Rice With Salmon and Eggs...

Stir up your taste buds with this deliciously moist comfort salmon and eggs rice dish inspired by the exotic flavours of Asia, where South Asian spices turmeric, ground coriander and cumin intermingle with South East Asian condiments fish sauce and spicy sriracha. 

This recipe was developed in partnership with USA Rice Canada. For Canadians, U.S. rice is as local as it gets. In fact, the majority of rice consumed in Canada comes from south of our border. I am so excited to share my healthy all–in-one skillet meal- it's my go-to to get the family to eat more fish, and rice being our staple- the duo is perfect together! All you need is one skillet to do the job yielding fragrant yellow-tinted rice bejeweled with coral fish and bright yellow eggs.

Skillet Asian Rice With Salmon and Eggs

Skillet Asian Rice With Salmon and Eggs

Serves 6

2 cups (500 mL) cold water
1 (500 g) skin-on salmon or trout fillet
2 thinly shaved lime peels
Pinch of salt
4 eggs
1 Tbsp. oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of long grain rice, washed and drained
4 cups spinach, washed, drained and coarsely chopped
1 Tbsp. fish sauce
3 Tbsp. chopped cilantro and/or green onions
Squeeze of fresh lime juice, to taste
Dash of Sriracha, to taste

Change it up and also use trout fillet in this recipe.

Pour water in a skillet, place salmon skin-side down with lime skins and a little salt along with the eggs. Cover lid and gently simmer for 10 to 12 minutes until almost done. Remove salmon onto plate covered with a towel to prevent drying out. Test one egg; if not hard boiled, cook a few minutes more. You can still use the egg that is slightly soft. Remove and peel the eggs and separately reserve cooking liquid in a measuring cup.

Cook everything in steps in this one skillet.

Wipe skillet dry. Heat oil on medium heat. Sauté the onion for a minute and add the salt and spices. When the onions are translucent, add the rice and stir with a wooden spoon so that the rice is well-coated. Top up with the reserved cooking liquid for 3 cups total and stir before covering with the lid, simmering for 15 to 20 minutes until rice is cooked. Mix in spinach when there are two more minutes cook time. Remove lid, and toss.

Drain off any excess liquid from the salmon, then flake with a fork carefully looking for bones and removing them. Discard skin. NOTE: the salmon should be slightly under-cooked. Once you add it to the rice it will cook through. Cut eggs into eights. Add salmon and eggs to the rice along with fish sauce, lime juice and cilantro. Toss gently to mix. Serve with sriracha for heat!

Using skin-on fish keeps the fish intact while cooking and makes it easy to flake nicely.

Such precious beautiful jewels!

You can add spinach or green peas for added nutrition.

Absolutely stunning and tastes divine!

Skillet Asian Rice With Salmon and Eggs

Kick it up a notch by squeezing over some tangy sweet savoury sriracha!

Skillet Asian Rice With Salmon and Eggs

Full Recipe:

Skillet Asian Rice With Salmon and Eggs

Serves 6

2 cups (500 mL) cold water
1 (500 g) skin-on salmon or trout fillet
2 thinly shaved lime peels
Pinch of salt
4 eggs
1 Tbsp. oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of long grain rice, washed and drained
4 cups spinach, washed, drained and coarsely chopped
1 Tbsp. fish sauce
3 Tbsp. chopped cilantro and/or green onions
Squeeze of fresh lime juice, to taste
Dash of Sriracha, to taste

Pour water in a skillet, place salmon skin-side down with lime skins and a little salt along with the eggs. Cover lid and gently simmer for 10 to 12 minutes until almost done. Remove salmon onto plate covered with a towel to prevent drying out. Test one egg; if not hard boiled, cook a few minutes more. You can still use the egg that is slightly soft. Remove and peel the eggs and separately reserve cooking liquid in a measuring cup.

Wipe skillet dry. Heat oil on medium heat. Sauté the onion for a minute and add the salt and spices. When the onions are translucent, add the rice and stir with a wooden spoon so that the rice is well-coated. Top up with the reserved cooking liquid for 3 cups total and stir before covering with the lid, simmering for 15 to 20 minutes until rice is cooked. Mix in spinach when there are two more minutes cook time. Remove lid, and toss.

Drain off any excess liquid from the salmon, then flake with a fork carefully looking for bones and removing them. Discard skin. NOTE: the salmon should be slightly under-cooked. Once you add it to the rice it will cook through. Cut eggs into eights. Add salmon and eggs to the rice along with fish sauce, lime juice and cilantro. Toss gently to mix. Serve with sriracha for heat!