Most weeks, I plan our menu carefully. I have main courses and sides figured out, and try to coordinate them to make the best use of ingredients without things going to waste. Other weeks when we are so busy that I don’t even have time to make a firm plan, I stock up on the things I know we will use and end up cooking on the fly. Chicken, tortillas, salmon, kale, pasta…I know I can make something delicious every night when we have our favorite basics on hand. With salmon especially, it is so easy to fall back on one of my two or three favorite recipes. Last week I wanted to switch things up, and suddenly I remembered a restaurant dish I had many months ago. Using that as my inspiration, I came up with this Thai chili glazed salmon over rainbow veggie fried rice and, well, now we have a fourth favorite salmon recipe.
Since fried rice requires rice that has already been cooked and fully cooled, and because of all of the chopped/sliced veggies in this dish, this meal does require a bit of foresight. If made all at once it is not ideal for a weeknight. However, let me recommend my strategy. While the rice is cooking, go ahead and prepare the veggies – slice the onions and peppers, dice the carrots, shred the cabbage, etc. If the prep is done ahead of time, this becomes a quick meal that is totally amenable to a weeknight. This meal is fabulous because it is simultaneously fresh, colorful, and comforting. The whole family absolutely loved this meal and I hope yours loves it too!