JERK SALMON FRIED RICE

Ingredients

For The Salmon

  • 923 g / 2 lbs salmon fillet, cut into 1-inch cubes

  • 3.5 tbsp / 52 g Walkerswood Jerk Seasoning

  • 2 tbsp / 24 g brown sugar

  • 2 tbsp / 30 ml neutral oil

For The Rice

  • 1,087 g / 7 cups cooked white rice

  • 5 tbsp / 70 g unsalted butter

  • 4 eggs, beaten

  • 1 large white onion, diced

  • 2 bell peppers, diced

  • 4 scallions, sliced (whites and greens separated)

  • 6 tbsp / 90 ml soy sauce

  • 1 tbsp / 15 ml sesame oil

  • As needed fresh lime wedges

Method

  1. Marinate: Toss the salmon cubes with the jerk seasoning and brown sugar. Let them sit for 10–15 minutes.

  2. Sear: Heat neutral oil in a large pan over high heat. Sear the salmon for 90–120 seconds per side until a crust forms. Remove and set aside.

  3. Scramble Eggs: Scramble the eggs in the same pan with a small amount of the butter. Remove and set aside.

  4. Sauté Aromatics: Add the remaining butter to the pan. Sauté the onion, bell peppers, and scallion whites until softened.

  5. Toast Rice: Add the cooked rice to the pan over high heat. Stir-fry for 6–8 minutes until the rice is toasted.

  6. Season: Add the soy sauce and sesame oil. Toss thoroughly to combine.

  7. Combine: Gently fold the seared salmon and scrambled eggs back into the rice. Toss for 1 minute until everything is hot.

  8. Finish: Top with scallion greens and fresh lime juice before serving.

Additional Notes

  • The Concept: As you'll hear in the video, I’m typically not a big fan of fusion cuisine for my own personal reasons. However, the idea of Jerk Salmon Fried Rice just came to mind, and I had to run with it.

  • Salmon Texture: If I were to critique one thing, it's that I would have preferred to shred the salmon instead of cutting it into cubes. I actually went into this knowing I’d want it shredded, but for some reason, I still opted for the cubes.

  • Sauce Choices: I usually eat my fried rice with a peanut sauce, but I didn't feel like that was the right move for this particular dish. I would have liked to develop a unique fusion sauce to pair with this instead—maybe next time, or I’ll make a standalone video for that.

  • Potential Additions: I considered adding pineapples but ultimately decided against it. Looking back, pineapples would have probably "gone hard" in this; definitely something to try next time.

  • Soy Sauce Ratio: I originally used 3 tbsp of soy sauce, but that was definitely too little. Don't be taken aback by the increased amount in the recipe; it provides a deeper color without making the dish overly salty.

  • The Eggs: Keep in mind that the way I cook my eggs isn't traditional. If you want your eggs cooked "properly" for fried rice, you'll have to check out a different video. I'm the one who has to eat it, so I make them the way I like them!