Sesame salmon with egg fried rice and paksoy

The sesame salmon

Mix the honey, rice vinegar, soy sauce, part of the crushed garlic and ginger, and sesame oil (to taste). Make sure to taste this glace and adjust when necessary!Add the salmon to the glace and let it sit for at least 15 minutes.

Take the salmon out of the glace and sprinkle the sesame seeds on the salmon.

Put in the oven at 200C (392 F). Frequently, poor some of the glace over the salmon to make sure it does not dry out.

The egg fried rice and paksoy

Cook the rice following the package instructions and let it cool down

Cut the paksoy in strips, cut the onion, crush the garlic and ginger to a pulp.

Heat up the wok (high heat) and add a neutral tasting oil (arachid oil). Toss the paksoy strips in the wok and stir for about 3 min.

Take out the paksoy.

Add neutral oil to the wok and caramelize the onions.

(optional) add sugar to aid the caramelization of the onion.

When the onion starts to brown, put the cold rice in the wok and stir frequently for about 3 minutes.

Put everything to one side of the wok and add the egg. Leave it untouched for 20-30 seconds and then stir it.

Mix it with the rice and the rice is ready to serve!

Put everything on a plate and garnish with some raw cucumber slices.

Enjoy!