Seared Salmon and Prawn Fried Rice: Your Ultimate Guide to a Flavorful Seafood Meal
There’s nothing quite like transforming simple ingredients into a spectacular meal, and this Seared Salmon and Prawn Fried Rice recipe is a testament to that. Forget ordinary fried rice – we’re elevating it to an extraordinary culinary experience by topping a warm, fragrant bed of Chinese fried rice with perfectly pan-seared, crispy salmon and succulent prawns. This dish isn’t just a meal; it’s a celebration of vibrant flavors and textures, promising to delight seafood lovers and home cooks alike.
Often, the best meals are born from a desire to reinvent. If you have leftover rice, turning it into a delicious fried rice is a fantastic way to give it a second life. But why stop at good when you can aim for gourmet? This recipe was created out of a craving for something truly special: flaky, tender salmon with a golden crust, paired with juicy, perfectly cooked prawns, all nestled atop a savory, vegetable-packed fried rice. The moment the pans heat up and the kitchen fills with the enticing aromas of sizzling seafood, anticipation builds, making every bite an eagerly awaited pleasure.
Why This Seared Salmon and Prawn Fried Rice Recipe is a Must-Try
This dish offers more than just incredible taste; it’s a versatile, relatively quick, and incredibly satisfying option for any day of the week. Here’s why it should be your next go-to seafood recipe:
Unbeatable Flavor and Texture Combination
- Crispy Salmon: Achieving that golden-brown, slightly crispy skin on the salmon, while keeping the inside moist and tender, is a game-changer. It adds a luxurious texture contrast to the soft rice.
- Succulent Prawns: Pan-searing prawns quickly ensures they remain juicy and flavorful, absorbing the delicious seasonings. Their sweet, oceanic taste perfectly complements the richer salmon.
- Fragrant Fried Rice: Our Chinese-style fried rice is seasoned to perfection, loaded with vibrant vegetables like peas, corn, and carrots, and infused with the aromatic depth of sesame oil, soy sauce, and Chinese cooking wine. It’s the ultimate comfort food base.
Quick, Easy & Perfect for Weeknights
Despite its gourmet appeal, this seafood fried rice can be on your table in under 30 minutes! With a prep time of just 5 minutes and a cook time of around 15 minutes, it’s ideal for busy weeknights when you want something impressive without spending hours in the kitchen. Using pre-cooked or leftover rice makes the process even faster, turning what might have been a simple meal into an exciting culinary adventure.
A Family Favorite (Even for Picky Eaters!)
Like many, our family has a “cardinal rule”: Chinese takeout almost always includes an order of fried rice. It’s a beloved staple, and for good reason! This homemade version is no different. It’s a brilliant way to sneak in extra vegetables like peas and corn, which seem to disappear without complaint when mixed into the savory rice. Who can resist a delicious bowl of fried rice, especially one topped with delicious salmon and prawns?
Mastering the Pan-Seared Salmon and Prawns
The secret to truly exceptional seared salmon and prawns lies in the preparation and cooking technique. Here are some tips to ensure your seafood is cooked to perfection every time:
Choosing and Preparing Your Seafood
- Salmon Fillets: Opt for fresh Atlantic salmon fillets, about 5-6 ounces each. Ensure they are washed and thoroughly patted dry with paper towels. Dryness is key for achieving that desirable crispy skin.
- Prawns: Use fresh or frozen (and thawed) peeled and deveined prawns. Like salmon, pat them dry before seasoning.
- Seasoning is Key: Don’t be shy with the seasoning! A generous rub of vegetable stock powder and garlic powder will infuse your salmon and prawns with incredible flavor, creating a savory crust when seared.
The Art of Pan-Searing
For that perfect crisp exterior and tender interior, follow these steps:
- High Heat is Your Friend: Heat sesame oil in a large nonstick pan or wok over medium-high heat until it just begins to smoke. This indicates it’s hot enough to create a beautiful sear without steaming the fish.
- Sear the Salmon: Place the seasoned salmon fillets skin-side down (if applicable) in the hot pan. Cook for 4-5 minutes. You’ll notice the color of the salmon change and cook up the sides. This visual cue helps you gauge doneness without cutting into the fish. For perfect medium-rare, aim for the color to reach about halfway up.
- Flip and Finish: Turn the fillets, reduce the heat slightly, and cook for another 3-4 minutes, or until cooked to your desired level of doneness.
- Quick-Cook Prawns: Once the salmon is removed, quickly add the seasoned prawns to the same pan. Prawns cook very fast, usually 2-3 minutes, until they turn pink and opaque. Overcooking will make them rubbery, so keep a close eye on them!
Crafting the Perfect Chinese Fried Rice
A truly great fried rice is more than just rice and vegetables; it’s a harmonious blend of textures and flavors. Our recipe delivers an aromatic and satisfying base for the seafood.
The Secret to Fluffy Fried Rice: Day-Old Rice
The golden rule for perfect fried rice is to use cold, day-old rice. Freshly cooked rice is too moist and will clump together, resulting in a soggy dish. Leftover rice, having dried out slightly in the refrigerator, will separate beautifully and achieve that coveted slightly chewy texture. Long-grain white or brown rice works best.
Building Layers of Flavor
- Scrambled Eggs: Begin by scrambling eggs in a hot pan with a touch of sesame oil. Break them into small pieces and set aside. These add richness and a lovely texture.
- Aromatics: The foundation of any good fried rice starts with aromatics. Sauté finely chopped brown onion, crushed garlic, and green onions until translucent and fragrant. This step awakens the senses and builds a delicious base.
- Vibrant Vegetables: Add diced carrots and cook until slightly tender-crisp. Later, frozen peas and sweet corn kernels join the mix, adding color, sweetness, and essential nutrients.
- The Umami Boost: Soy sauce and Chinese cooking wine (or dry sherry) are crucial for that authentic umami flavor. Stir them into the vegetables before adding the rice, ensuring they meld beautifully.
Bringing It All Together: Serving and Variations
Once your salmon, prawns, and fried rice are cooked, it’s time to assemble this magnificent dish. Divide the fragrant fried rice among serving plates, then gently break the crispy salmon into bite-sized pieces and arrange them alongside the succulent prawns on top of the rice. A final sprinkle of fresh, thinly sliced green onions adds a burst of color and fresh flavor.
Perfect Pairings
This dish is incredibly satisfying on its own, but it also pairs wonderfully with a cold beer or a crisp dry white wine. For a non-alcoholic option, a refreshing iced green tea would be delightful. The rich flavors of the seafood and rice make it a complete and balanced meal.
Customization and Variations
Feel free to get creative with your seafood fried rice:
- Add More Veggies: Bell peppers, mushrooms, snap peas, or broccoli florets would all be excellent additions.
- Spice It Up: A dash of chili flakes or a swirl of Sriracha can add a pleasant kick.
- Different Proteins: While salmon and prawns are stellar, you could experiment with pan-seared scallops, diced chicken, or even firm tofu for a vegetarian option.
- Garnish Galore: Toasted sesame seeds, a drizzle of chili oil, or a sprinkle of fresh cilantro can enhance both the presentation and flavor.
This Seared Salmon and Prawn Fried Rice is a dish that truly combines elegance with comfort. It’s a beautiful meal for Chinese food lovers, seafood enthusiasts, and indeed, all food lovers who appreciate a dish that is both easy to prepare and incredibly rewarding to eat. Dive in and enjoy!
More Seafood Recipes to Explore:
Crispy Honey Orange Glazed Salmon
Easy Honey Sesame Salmon in Foil
Salmon With Creamy Dijon Sauce
Lemon Butter Garlic Salmon
Pin
Seared Salmon and Prawn Fried Rice
Ingredients
For The Salmon and Prawns:
- 5.2 oz Atlantic salmon fillets x4 washed and pat dry with a paper towel
- 7 oz peeled and deveined prawns fresh, or frozen and thawed, washed and pat dry with a paper towel
- 1 tablespoon vegetable stock powder divided
- 1 tablespoon garlic powder divided
- 1 teaspoon sesame oil
For The Rice:
- 3 teaspoons sesame oil
- 2 large eggs lightly whisked
- 1 large brown onion finely chopped
- 1 clove garlic crushed
- 2 stems green onions halved, peeled and thinly sliced, divided
- 2 large carrots peeled and diced
- 2 cups pre-cooked long grain rice white or brown rice
- 1/2 cup frozen peas
- 1/2 cup sweet corn kernels drained
- 2 tablespoons soy sauce adjust to your tastes
- 2 tablespoons Chinese cooking wine or dry sherry
- 1 teaspoon (extra) sesame oil
- finely sliced spring onion to serve
Instructions
Salmon and Prawns:
-
Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season. Heat the sesame oil in a large nonstick pan (or wok) over medium – high heat. When oil is hot and beginning to smoke, add the seasoned salmon. Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside (*see notes). Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking. Remove and transfer onto a plate. Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off heat and remove from pan.
Prepare Fried Rice:
-
In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke. Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside and keep warm.
Add the remaining oil to the same pan and heat it through. Add the onion, garlic and green onions; fry while stirring until onions and garlic are translucent. Add the carrot and cook for a further 2 minutes until golden. -
Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn. Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through. Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice. Divide the fried rice between the serving plates; break up the Salmon into bite-sized pieces and place over the rice to serve. Sprinkle with remaining green onion slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
