Directions

* I used broccoli crowns because I didn’t want to purchase and potentially waste the stalks; it’s too early for the broccoli soup season to begin!

Prep the broccoli crowns by separating the flowerets from the crown. Chop the flowerets into small pieces. Set aside. Chop any broccoli stems/stalks into very small pieces as well.

**To shave the kernels of corn from a ‘shucked’ ear of corn, do the following: Begin by cutting each ear of corn in half, you now have 4 stubby half-ears of corn. (It’s safer to cut shorter pieces.) Pick up each piece of corn, one-by-one, and use a knife to shave the kernels from each stalk, from top to bottom and turning as you slice.

***One-pound packages of ‘smoked salmon trim’ are now available at fish counters. They are the ‘left-over’ pieces from packaging smoked salmon into ‘perfect’ 4 or 8-ounce packages ……It was probably intended for making smoked salmon spread (pureed smoked salmon mixed with softened cream cheese and flavorings).

It would also be good in a pasta dish or used to make smoked salmon chowder. An excellent idea for next week’s recipe!!

Taste the salmon pieces. They are generally ‘end-pieces’ and may be salty. If it is very salty, rinse the pieces under cold running water and pat dry with paper towels before chopping into ¼-inch pieces. Set aside.

(If you have extra smoked salmon, wrap twice with plastic wrap and store in coldest part of your fridge or freeze it if you are not going to use it up within 5 or 6 days.

start cooking

Set a large skillet on a burner and heat the pan to medium. Add 2-3 tablespoons cooking oil and add both the chopped onion and the celery. Stir to combine and cook over low heat to soften without browning for 5-7 minutes. Add a pinch of salt.

Add the chopped broccoli flowerets and another pinch of salt. Add another tablespoon of oil to the pan and continue to stir until broccoli is tender (about 4-6 minutes, depending on the size of your floweret pieces). Add the corn kernels and continue to stir and cook. Add the ground coriander seed. Taste and adjust seasoning.

to finish

Add the cooked rice to the pan and another two tablespoons or more of oil. Stir to combine thoroughly and to heat through completely.

Add the chopped smoked salmon and stir to combine.

Again, taste the dish and add more salt and/or ground coriander seed to your taste. Add some fresh ground black pepper as well.

Finally, sprinkle with 1 tablespoon of rice wine vinegar to give the dish some piquancy. Add more vinegar to your taste. Mix well.

Add the optional chopped scallion greens, if using.