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Gallery Salmon-Shiitake Rice Bowls Credit: Nico Schinco Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons white or yellow miso paste 4 teaspoons honey 2 tablespoons unseasoned rice vinegar 4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan 1/2 English cucumber, thinly sliced Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 7 ounces shiitake mushrooms, stemmed and chopped (3 cups) 1 cup jasmine rice, rinsed 1 cup frozen peas
Gallery Salmon-Shiitake Rice Bowls Credit: Nico Schinco
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Salmon-Shiitake Rice Bowls Credit: Nico Schinco
Salmon-Shiitake Rice Bowls
Credit: Nico Schinco
Salmon-Shiitake Rice Bowls
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons white or yellow miso paste 4 teaspoons honey 2 tablespoons unseasoned rice vinegar 4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan 1/2 English cucumber, thinly sliced Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 7 ounces shiitake mushrooms, stemmed and chopped (3 cups) 1 cup jasmine rice, rinsed 1 cup frozen peas
Directions
Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.
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All Reviews for Salmon-Shiitake Rice Bowls
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All Reviews for Salmon-Shiitake Rice Bowls
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
