This is a dish that I concocted from all the ingredients I find in my refrigerator.
Jasmine rice is cooked in a saute pan with finely chopped onions, chopped red bell peppers, pilaf style. Japanese baby sweet potato fingerling about 3 inches were washed and microwaved at "potato" setting. Peeled chopped and added to the rice to be stir fried. At the end, add a few fresh crushed basil leaves from your kitchen's fresh herb garden (if you have some). Cover and set aside. Wild Alaskan Sockeye Salmon fillet is covered with Japanese bread crumbs - Panko mixed with some spices - Hungarian paprika, salt and pepper, chili flakes and placed breaded side down in a saute pan with olive oil - cook for approx 2 min or until the crumbs show sign of browning/crispness. Then, turn the fillet over to finish cooking until done.