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RECIPE + PAIRING

Salmon & Vegetable Fried Rice

WHY THE PARING WORKS

Fried rice and salmon bring savory depth and richness. The Melon Margarita adds a cool, juicy refreshment that brightens every bite.

INGREDIENTS

Salmon

  • 2 salmon fillets
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt & black pepper
  • 1 tsp honey

Fried Rice

  • 3 cups cooked jasmine rice (preferably day-old)
  • 2 tbsp avocado or sesame oil
  • 2 eggs (lightly beaten)
  • 3 cloves garlic (minced)
  • ½ cup carrots (diced)
  • ½ cup peas or edamame
  • 3 green onions (sliced)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili crisp (optional)

Finish

  • Sesame seeds
  • Lime wedges
  • Cilantro or scallions

INSTRUCTIONS

1. Cook the salmon

Pat salmon dry and season with salt & pepper.
Sear skin-side down in a hot pan until crispy.

Brush lightly with:

  • soy sauce
  • honey
  • sesame oil

Finish cooking until tender and flaky.

2. Build the fried rice

Heat oil in a large pan or wok.

  • Scramble eggs first and remove
  • Sauté garlic, carrots, and peas
  • Add rice and cook until slightly crisp

Stir in:

  • soy sauce
  • rice vinegar
  • chili crisp

Fold eggs back in.

3. Plate

Serve fried rice topped with crispy salmon.

Finish with:

  • sesame seeds
  • scallions
  • fresh lime
A bowl of Salmon & Vegetable Fried Rice