Salmon Hibachi Meal

Close up of salmon hibachi bites on a plate with a pot of creamy dipping sauce.

easyhealthyrecipes.com/salmon-hibachi-meal/

It takes just 1 hour to make this delicious dish of Hibachi Salmon and Veggies and homemade egg fried rice. Not only is it totally delicious, but so much cheaper and healthier than dining out or takeout!

Prep: 25

Cook: 35

Total: 1

Recipe makes approximately 4

Ingredients Needed

For the Salmon

1 ½ teaspoons sesame oil
1 tablespoons avocado oil
1 pound salmon (skin removed and cut into bite sized chunks)
2 tablespoons low-sodium soy sauce
1 tablespoon butter (at room temperature )
2 teaspoons fresh lemon juice
salt and freshly cracked black pepper (to taste)

For the Fried Rice

2 tbsp neutral-flavored oil (avocado oil, refined coconut oil, etc.)
½ cup diced white onion (approximately 1 small white onion)
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
2 large eggs
4 cups cooked rice (cooled completely, day-old rice preferred)
4 tablespoons butter (at room temperature, cut into small pieces)
4 tablespoons low-sodium soy sauce

For the Hibachi Vegetables

1 ½ teaspoons sesame oil
1 tablespoon avocado oil
8-10 ounces zucchini (approximately 1 large zucchini; sliced into 2-inch-thick half moons)
2 cups white onion (approximately 1 large white onion; halved, cut into ½-inch-long slices)
2 cups quartered mushrooms (approximately 8 ounces, baby bella or white)
1 tablespoon butter
1 tablespoon low-sodium soy sauce
salt and freshly cracked black pepper (to taste)

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Instructions

For the Fried Rice

Place one large wok or skillet on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and heat wok until oil is hot and shimmery, swirling and tilting pan as needed to distribute oil across entire surface.
When the oil is hot, add ½ cup diced white onion and 1 cup frozen mixed vegetables to pan. Stir to incorporate. Sauté vegetables, stirring often, approximately 5 minutes or until onions are almost translucent.
When onions are almost translucent, push vegetables to outer edges of pan, creating large open spot in center of pan.
Crack 2 large eggs directly into center of pan. Scramble eggs with spatula or whisk until eggs are completely cooked.
Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir all ingredients together to incorporate.
Cook rice mixture, stirring frequently, approximately 5 minutes or until rice is lightly toasted.
Pour 4 tablespoons low-sodium soy sauce over rice mixture and stir to incorporate. Continue cooking rice mixture, stirring frequently, approximately 1 to 3 minutes or until rice is browned and hot.
Transfer fried rice to medium bowl. Pack rice tightly into bowl and cover with lid or plate to keep rice warm until ready to serve.

For the Hibachi Vegetables

Place large wok or skillet on stovetop over medium-high heat. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan, then continue heating pan until oil is hot and shimmery.
When oil is hot, add the zucchini pieces, white onion, mushrooms, 1 tablespoon butter, 1 tablespoon low-sodium soy sauce, salt (to taste), and freshly cracked black pepper (to taste). Stir until all ingredients are well-incorporated. Season with plenty of salt - the soy sauce is not enough
Once incorporated, sauté vegetables, stirring occasionally, approximately 6 to 8 minutes or until all vegetables are tender.

For the Hibachi Salmon

Return wok or skillet to stovetop and reduce heat under pan to medium. Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to pan. Continue heating pan, tilting and swirling as needed, until oils are hot and shimmery.
Add your salmon bites. Cook for 2-3 minutes undisturbed, until the salmon is golden brown and a little crisp. Using a fish spatula, turn the fish over in the pan. Add 3 tablespoons low-sodium soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt (to taste), and freshly cracked black pepper (to taste) to pan.
Cook salmon, stirring gently, about 1-2 minutes or until sides are seared and salmon is cooked through to desired temp (don’t overcook!). Immediately transfer to serving plates to stop cooking.

To Serve

When the salmon and vegetables are fully cooked, divide each into preferred portion sizes and transfer to serving plates. Add the fried rice, and some yum yum sauce, if liked.

Recipe Notes

To make this recipe gluten-free, switch out the low-sodium soy sauce for tamari.

Nutrition Info (Approximate)