Spicy Teriyaki Salmon with Ginger Fried Rice

Heat 2 tablespoons olive oil over medium heat in a large skillet. Add ginger and cook, stirring continuously, for a few minutes, until it begins to soften. Don’t let it burn! Add another 2 tablespoons olive oil and the chopped onion, and heat, stirring often, until the onion begins to soften. Add cooked rice and remaining 1/4 cup olive oil, frying until heated through.

If you have a big-enough skillet, push the rice over until it’s only taking up half the skillet, and scramble the eggs in the other half. If your pan is not big enough to do this, then scramble the eggs in a separate skillet. Once eggs are cooked through, stir them into the rice. Add soy sauce. Taste and add more if desired. Decrease heat to low, and let the rice continue to fry, stirring occasionally, while you cook the salmon.

For the salmon, in a separate pan, heat the olive oil over medium-high heat. Add salmon fillets, skin side down, and fry until the skin is very brown and crispy. Pour 1/4 cup teriyaki glaze over each fillet, sprinkle with half the crushed red pepper, and flip them over. Reduce heat to medium-low. Pour the rest of the teriyaki glaze over the fillets, sprinkle with the rest of the red pepper, and cook about 5-7 minutes, until cooked through. Flip the salmon back over, skin side down, and increase heat to medium, to flash fry the skin again and make sure it’s nice and crisp.

Serve the salmon fillets atop a bed of ginger fried rice, and drizzle with additional teriyaki glaze or soy sauce if desired.