Ingredients
Salmon (approx 1-3/4 lb fillet)
Soy sauce (approx 1/2 cup)
Lime juice (approx 1/2 cup)
Sesame seed oil (approx 1 Tbsp)
Stir fry veggies
– 1/2 sweet onion
– 1/2 bell pepper
– Snow peas
– 4 Carrots, cut into fingers
– Mushrooms (sliced, about 1/2 a pack)
Stir fry oil (high temp oil)
Ginger (Approx 2″)
Garlic (2 cloves)
Rice (1 cup pre-cooked volume)
Scallions (aka green onions – 3)
Marinade / Sauce
Mix the soy sauce and the lime juice.
Whisk in the oil.
Peal and finely grate the first 1-1/2″ of ginger into the mix.
Peal and finely chop the garlic. Add to the mix.
Stir.
Give this some time to distribute the flavors of the garlic and ginger into the liquid.
Reserving a small portion for the stir fry, pour the marinade over the salmon fillets (make sure the meat is covered).
Place in the fridge to marinate for at least 30 minutes.
While you’re waiting…
Start up the coals for the Big Green Egg.
Start the rice.
When the coals are ready, set the BGE up for indirect grilling (smoking).
Bring the temp up to 350*F.
Grill’s ready!
After the fish has marinaded and the grill is up to temp, place the fish on the grill skin side down.
Close the lid, and leave it alone.
It will take approx 30 min to cook.
Time to fry…
Prep the veggies, cutting them into manageable sized pieces for stir frying.
Cut the scallion whites into thin slices and add to the veggies.
Grate the remaining 1/2″ of ginger, and add to stir fry veggies.
Cut the scallion greens into thick slices and set aside, for later use in the rice.
Bring a large wok (or what ever else you like to stir fry in) and oil up to a high temp.
Add the veggies and stir fry until softened.
In the last couple of minutes, add the reserved sauce (what didn’t go on the fish as marinade) to the wok and stir fry until thickened.
Putting it all together
When the rice is ready, mix the scallion greens into the rice.
Once the salmon starts to flake, pull it off of the grill.
Serve the veggies over the rice with a piece of salmon (skin removed).
