Pineapple Black Fried Rice Bowl With Pan-Fried Salmon | FIELDTRIP Restaurant

For the rice, heat oil in a large skillet or wok over medium-high heat. Add onion, carrot, and celery. Season with salt and cook, stirring often, until vegetables are translucent, 2 to 3 minutes. Stir in garlic and ginger and cook until garlic is fragrant but not browned, 1 minute. Stir in rice and cook over high heat, stirring to combine. Add pineapple and edamame and cook over medium-high heat, stirring constantly, until heated through, about 2 minutes.  

Once all ingredients are heated through, press rice mixture with a spatula to toast the rice underneath. Let the packed rice sit for 2 to 3 minutes, then turn, press and repeat with the other side. Toss with sweet chili sauce just before serving. 

For the salmon, pat dry fillets with paper towels. Place on a plate, skin side up, uncovered and refrigerate 30 minutes to an hour. 

When ready to cook, remove salmon from the refrigerator and pat dry again. Season skin-side with salt and pepper.  

Heat oil in a cast iron skillet over medium-high until hot and shimmering. Once hot, reduce the heat to medium and carefully place salmon in the pan skin-side down and cook for 4 minutes. Season with more sea salt and pepper, and immediately press each fillet for a few seconds with a flat metal spatula to keep the sides from curling. 

After 4 minutes, turn off the heat and flip over the filets. Serve with the fried rice.