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Featured/ Vietnamese Recipes

Salmon Fried Rice

salmon fried rice

Happy Monday! I hope everyone had a great weekend! This past weekend was hot hot hot in Regina, so we definitely took advantage of that. I spent all of my baby’s nap times sunbathing and reading on our deck.

Sunbathing and reading while baby naps

And when she was awake, we went on walks to the library and to the nearby coffee shop. With the summer coming up, Baby E is also in desperate need of summer clothes, so we hit up the White City Garage Sale for some gently used clothing and Giggle Boutique in Pilot Butte for some fancy new clothing!

Baby E in her new kicks from Giggle Boutique

However, it’s a chilly and dreary Monday today, and the husband said he would have an all day daddy/daughter day with baby, so I can get my errands and blogging done.  She’s eating solids really well, so I just need to pop home to nurse her before her naps.  She had a good two hour morning nap and I was able to do a Costco run, and now she’ll be awake with her dad for another 3 hours. I don’t even want to know what he has planned for daddy/daughter day – probably a TV marathon of Yukon Gold, Naked and Afraid or some other weird reality TV show!

I love going to Costco alone as I find it more efficient. Whenever I take the baby, there’s just not enough room in the cart to load up on all the groceries I need, and it’s a hassle to load her and the groceries into the vehicle, and then try to bring all the groceries into the house without her freaking out in her car seat. Plus, because I like to buy meat in bulk at Costco, I like to be able to come home, portion out the meat and freeze them right away, without worrying about the baby. The meats that I like to buy at Costco are steaks, eye of round roasts, pork back ribs, and fresh salmon fillets.

With the Costco salmon, I’m usually able to portion the huge fillet into about 4 portions, but there’s always that tail piece at the end that is super thin and flat, and not quite a full portion. Do you guys know what I mean? I always freeze that tail piece separately, thinking that I’ll bake it up for a small supper for myself whenever the husband is working nights, but I never do. Just the other day, I was going through the freezer and found three ziplock bags with these skinny salmon tail pieces in them. I was thinking of recipes that I could make with these pieces, and I was torn between salmon cakes or salmon fried rice. I decided to do a salmon fried rice this time around, but I’ll do salmon cakes next time!

This salmon fried rice recipe is similar to my shrimp and swiss chard recipe, just the protein and vegetable components have been switched up. I baked the salmon pieces and then broke up the cooked salmon into chunks.

I didn’t have any swiss chard or any greens on hand, so I just used frozen mixed vegetables as my vegetable component. Give this recipe a try and let me know what you think!

Salmon Fried Rice

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 2-3 small salmon fillets
  • 1 tbsp sesame oil
  • 4 cups cooked jasmine rice (day old rice is best)
  • salt and pepper
  • 2 eggs
  • 2 cups frozen mixed vegetables
  • 2 tbsp dark soy sauce
  • 2 tsp fish sauce



Season your salmon fillets with salt and pepper, and bake at 400 degrees for about 15 minutes or until they are just done.


Using a fork, break up the cooked salmon into chunks and set aside


Heat the sesame oil in a frying pan or wok on medium high heat. Crack the eggs into the pan and scramble them with a spatula. When the eggs are scrambled, add the rice and stirfry for about 4 minutes.


Add the frozen vegetables and stirfry until they are heated through. (If you are using greens, stirfry until they are wilted). This should take about 4-5 minutes.


Add the salmon chunks and stirfry to combine all the ingredients well.


Add the soy sauce and fish sauce and mix well until all of the rice is coated. You may need to add a bit more of the soy sauce to taste and/or for all of the rice to be coated and have a golden colour.


Remove from heat and serve with a nice cold beer!

Beer and Wine Pairings/ Featured/ Vietnamese Recipes

Teriyaki Salmon

Teriyaki salmon paired with Pinot Noir

So, as you guys may have noticed on the blog and on my Instagram, I’m beginning to venture into the area of wine pairing with my meals. My plan is to focus on affordable wines, and pairing them with the everyday meals that I blog about. However, Southeast Asian cuisine (especially Vietnamese) is a tough cuisine to do a wine pairing with because there are just so many layers of flavour in the meals. I tried pairing a wine with a Vietnamese Pork Chop Rice dish the other day, and I didn’t know what flavour profile to focus on – the lean pork, tangy fish sauce, creamy egg yolk, pungent scallion oil, crisp cucumbers and hot rice all married together to provide such complex flavours!

A Vietnamese pork chop and rice dish, paired with a Pinot Noir

I tried a fruity Oregon Pinot Noir with the pork dish, but it just didn’t taste right together. The wine was just a bit to light and fruity for the heavier pork dish. So tonight, I paired the same wine with some teriyaki salmon and rice and it was perfect!

The wine is an Oregon Pinot Noir called Underwood that I got from a friend whose last name is Underwood. I know, right? I wish I had a wine with my last name!  This wine isn’t available in Saskatchewan but is available in Manitoba or Alberta.

We often hear that you should pair fish with white wine, but I think that light, fruity and acidic Pinot Noirs pair very well with Asian-inspired salmon dishes. I feel like a white wine would have been too crisp for this teriyaki salmon – the crispness would have clashed with the rich teriyaki sauce and resulted in a tangy aftertaste.

This salmon recipe is adapted from Gordon Ramsay’s teriyaki salmon recipe, and I’ve shared my slightly modified version below. I served this salmon with a side of steaming hot jasmine rice and green beans sautéed with minced garlic, sesame oil and soy sauce. Pour yourself a nice fruity Pinot Noir and give this recipe a try!

Salmon filets in the rich teriyaki marinade

Teriyaki Salmon

Print Recipe
Serves: 2 Cooking Time: 15 minutes


  • Thumb size piece of ginger, finely minced
  • 2 garlic cloves, minced
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp mirin (or Chinese rice wine)
  • olive oil
  • sesame oil
  • 2 salmon filets, skinless
  • salt and pepper



Whisk the ginger, garlic, soy sauce, maple syrup, mirin and a drizzle of olive oil together in a bowl.


Place the salmon filets in a dish, season with salt and pepper, and pour the sauce over them. Cover with plastic wrap and set aside to marinate in the fridge for a couple hours.


Place a large frying pan over medium heat and add a drizzle of olive oil and smaller drizzle of sesame oil. When the oil is hot, place the salmon in the pan, reserving the marinade. Cook for 2 minutes, then pour in the marinade over the salmon and cook for another 3 minutes. Turn the salmon filets over and cook for another 3-5 minutes, basting with the sauce to coat the salmon.


Serve with rice and spoon some of the sauce over the salmon.