Nasi goreng with seared salmon

Deeply flavoured nasi goreng fried rice pairs wonderfully with a punchy cucumber pickle and golden, flaky seared salmon for a vibrant, satisfying meal bursting with texture and aroma.

By Matt Tebbutt
From Saturday Kitchen

 

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This nasi goreng with seared salmon scores a Nutri-Score B, highlighting its balanced nutritional profile of lean protein, vegetables and flavourful spices. It’s a delicious yet relatively healthy choice.

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Ingredients

For the pickled cucumber

• ½ cucumber, cut into ½ cm slices
• 1 red chilli, finely chopped
• 1 tbsp caster sugar
• 1–2 tsp salt
• 1–2 tbsp rice wine vinegar

For the nasi goreng

• 2 tbsp vegetable oil
• 3 Thai shallots or 1 banana shallot, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp ginger paste
• ½ tsp shrimp paste (blachan)
• 250g cooked basmati rice
• ½ tsp turmeric
• 2 tsp Thai fish sauce
• 1 tbsp light soy sauce
• 2 tbsp ketjap manis

For the toppings

• 4 tbsp vegetable oil
• 300g salmon fillet, skin on, pin boned and sliced
• 2 free-range eggs
• 4 spring onions, finely chopped
• 1 Thai green chilli, finely chopped
• 50g cooked green beans, chopped

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Method

1. Mix cucumber, chilli, sugar, and salt in a medium bowl, leaving to sit for 10 minutes. Add vinegar, mix well, and set aside.
2. Heat oil in a frying pan over high heat. Stir-fry shallots, garlic, ginger, and shrimp paste for 1–2 minutes.
3. Add rice and stir-fry until coated in aromatics and beginning to crisp at edges. Stir in turmeric, fish sauce, soy sauce, and ketjap manis. Set aside.
4. Heat 1 tbsp vegetable oil in a frying pan over high heat. Add salmon and fry for 1 minute on each side until golden. Set aside.
5. Add remaining oil to the frying pan and fry eggs until whites are set and edges crisp. Set aside on kitchen paper to drain.
6. Return rice to heat. Stir in spring onions, green chilli, and cooked green beans, cooking 2–3 minutes until heated through.
7. Serve rice topped with salmon slices and fried eggs, with pickled cucumber on the side.

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Additional Notes

• Use fresh, firm cucumbers for the pickle to keep a satisfying crunch.
• Adjust the chili quantity in the pickle and rice to control the heat level.
• For best results, use day-old cooked rice to achieve the perfect fried rice texture.

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Suggested Wine Pairing

• Majestic: Domaine de la Janasse Côtes du Rhône Blanc – This white wine with bright citrus and herbal notes complements the fragrant spices and richness of the nasi goreng and seared salmon.
• Tesco: Tesco Finest New Zealand Sauvignon Blanc – Crisp and zesty with tropical fruit aromas, it pairs well with the fresh cucumber pickle and the salmon’s flaky texture.
• Sainsbury’s: Sainsbury’s Taste the Difference Riesling – The off-dry sweetness and acidity balance the salty, spicy, and tangy elements of the dish.

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What can you serve with this

1. Simple Asian slaw: Adds extra crunch and refreshing acidity to cut through the richness of the salmon and fried rice.
2. Steamed bok choy: A light, leafy green side that complements the bold flavours without overpowering.
3. Chilli sambal: For those who like extra heat, a dollop of chilli sambal adds a spicy kick.

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FAQs for Nasi Goreng with Seared Salmon

• What is nasi goreng? Nasi goreng is an Indonesian fried rice dish known for its complex layers of sweet, savoury, and spicy flavours.
• Can I use other fish instead of salmon? Yes, firm-fleshed fish like sea bass or cod work well as alternatives.
• How do I make the rice less sticky? Use leftover cooked rice refrigerated overnight to dry it out before frying.
• Is shrimp paste essential? It adds umami depth, but you can omit it if preferred.
• Can I prepare the pickle in advance? Yes, the cucumber pickle can be made a few hours ahead for best flavour.

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Nutri-score Health Check

This dish earns a Nutri-Score B due to its balance of lean protein, vegetables, and moderate use of oils and sauces, making it a nutritious yet flavourful choice for a wholesome meal.

Positive Factors

• Salmon provides omega-3 fatty acids and high-quality protein.
• Fresh vegetables add fibre, vitamins, and antioxidants.
• Spices and herbs contribute flavour without calories.

Negative Factors

• The use of vegetable oil adds calories.
• Soy sauce and fish sauce contribute sodium.

This Nutri-Score is calculated automatically based on the recipe ingredients and serves as a nutritional guide.