1
Sprinkle some salt on salmon and marinate for 10 mins.
2
Pat dry salmon. Heat oil in a pan. Pan fry the salmon until golden. Take out and set aside.
3
Heat oil in a pot, add minced garlic and onion. Fry until fragrant and transparent. Add cabbage, rice, butter and fry for around 1 minute until fragrant.
4
Add white wine and bring to boil. Let the alcohol evaporate. Add seasonings and Swanson No Added MSG Clear Chicken Broth. Bring it to boil. Add the cooked salmon. Cover and simmer for about 10 mins. Then turn to medium high heat. Cook for another 1 minute. Turn off the heat. Keep the lid on for about 10 minutes. Check if the rice is cooked through. Cook on low heat with the lid on until it is completely cooked.
5
Take out the salmon. Debone and remove the skin. Bring it back to the rice. Add cooked peas. Mix well. Sprinkle some parsley leaves on top.
