I love the Saturday Farmer’s Market at KCC! It does get really crowded and parking is a nightmare, but I try to get there early and ride my bike, so I avoid just a little of the chaos.

This past weekend I stocked up on all sorts of salad greens, including my new favorite, sorrel. If you’ve never tried this leafy green, I really recommend it; it has a great citrus-y taste, and goes really well with Mexican-inspired foods. While cruising for breakfast, I tried a bit of salmon fried rice, and while I ended up going with some bananas to hold me over until I got home, Gene was inspired to create his own interpretation of the rice at home for lunch later that day.

Salmon is full of heart healthy omega 3 fatty acids, which studies have shown can reduce the risk of heart disease and diabetes, lower blood pressure, promote healthy skin and hair, and improve cognitive brain function. Additionally, fat is the macro-nutrient that takes the longest to digest. This means that eating small amounts of healthy fats throughout the day will help keep you satisfied longer than consuming meals compromised of only carbohydrates and proteins, and can help you ingest fewer total calories if you are trying to lose weight.

This salmon fried rice is quite tasty and satisfying on its own, or you can serve it with a soup or salad for a light lunch.

Salmon Fried Rice
2 main dish servings or 4 side dish servings

*2 cups cooked brown rice (from ½ cup dry)
2tsp olive oil
6oz salmon, skin removed
1 cup sliced fennel bulb (or onion)
½ cup chopped green onions
2 cloves crushed garlic
1 tbs grated ginger
2 tbs low sodium shoyu
1 tbs mirin
6 cups spinach
1 egg

*Note: Day-old rice is best. However, if you do not have old rice on hand, make sure to let it dry out a bit before you add it to the vegetables. Otherwise, your meal will end up soggy. You can also substitute a bit of water for the oil here if you are really trying to cut down on fat and calories.

Heat oil in a large pan over high heat. Add fennel, green onion, garlic, and ginger and cook until fragrant, about 5 minutes. Meanwhile heat about two inches of water in deep pan. When the water boils, add salmon and poach until the fish flakes with a fork, about 8 minutes. Add the shoyu, mirin, rice and spinach to the sauted vegetables. Stir continuously until the spinach wilts. Clear a small space on the side of the pan, and crack an egg into it. When the egg begins to set, mix it in with the rest of the rice. Flake the salmon into bite sized pieces and mix well into the rice.

Nutrition information (based on 4 servings): 249 calories, 9.5g fat, 26g carbohydrates, 3g fiber, 14g protein.