salmon shiitake rice bowls
Salmon
Salmon-Shiitake Rice Bowls
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.
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
- ½ 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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