This is an original recipe by Gourmet Gratis of Lake Nona.

Serving size: feeds 4 people

Prep time: ~20 minutes

Cook time: 10-12 minutes


  • 2 eggs
  • 3 cups cooked Iberia rice
  • 1 cup cooked (grilled or baked) and crumbled salmon
  • 1 cup raw chopped spinach
  • 1 cup diced carrots
  • 1/2 cup diced onions
  • 1 tbsp thyme
  • 2 tbsp scallions
  • 2 tbsp Iberia capers
  • 3 tbsp olive oil

How to Make It

Heat oil in skillet at med-high heat.

Add carrots thyme and onions. Saute for about 5 minutes.

Add corn. Stir. Move to one side of the skillet.

Add egg to empty side. Let fry 1-2 minutes.

Stir in cooked salmon, scallions and capers.

Add rice. Stir vigorously.

Let cook together, stirring frequently for about 5 minutes.

Add salt and pepper to taste.

Remove skillet from heat.

Stir in chopped spinach.



Patricia Garcia (Gourmet Gratis)
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