Looking for a nutritious, delicious, and easy-to-make meal for those busy weeknights? This Salmon and Shiitake Mushroom Rice Bowl is the perfect solution! Packed with wholesome ingredients and bursting with flavour, this recipe is a go-to for anyone seeking a balanced, healthy dinner option.
Why it’s healthy:
- Salmon: A rich source of high-quality protein and omega-3 fatty acids, salmon is excellent for heart health and brain function. Omega-3s can help reduce inflammation, lower blood pressure, and decrease the risk of chronic diseases. Additionally, salmon is packed with vitamins D and B12, which are crucial for bone health and energy production.
- Shiitake Mushrooms: These mushrooms are not only delicious but also packed with nutrients. Shiitake mushrooms are a great source of fiber, vitamins B and D, and minerals like selenium, copper, and zinc. They also contain polysaccharides, which have immune-boosting properties.
- Quinoa: This superfood is a complete protein, meaning it contains all nine essential amino acids. Quinoa is a fantastic addition especially for those looking to increase their plant-based protein intake.
With just a few simple steps, you can have a delicious and balanced meal ready in under an hour. Feel free to customize this recipe to suit your taste. Not a fan of shiitake mushrooms? Swap them out for another variety or add some of your favourite vegetables. You can also adjust the seasoning to your liking or add a squeeze of fresh lemon juice.
It’s an easy, satisfying, and healthy option that you’ll want to make again and again!
Try it out tonight and enjoy a wholesome meal that nourishes your body
Ingredients
- 2 cups short- or medium-grain white rice, rinsed until water runs almost clear
- 1/4 cup quinoa
- 1 tbsp mirin or sake
- 1 tsp plus 3 tbsp soy sauce
- 5 oz shiitake mushrooms thinly sliced
- 4-6 oz skinless salmon fillets
- kosher salt
- 2 tbsp unseasoned rice vinegar or apple cider vinegar
- 1 tbsp toasted sesame oil
- 5 scallions, thinly sliced, divided
Direction
- Gently stir 2 cups short- or medium-grain white rice, rinsed until water runs almost clear, ¼ cup quinoa, 1 Tbsp. mirin or sake, 2 tsp. soy sauce, and 2½ cups water in a small Dutch oven or medium heavy saucepan with a tight-fitting lid to combine. Arrange 5 oz. shiitake mushrooms, thinly sliced, on top (no need to stir into rice). Gently place three 4–6-oz. skinless salmon fillets over mushrooms; lightly season fish with kosher salt.
- Set pot over medium-high heat, cover, leaving lid slightly askew, and cook until small bubbles appear along the sides, about 5 minutes. Reduce heat to medium, cover pot tightly, and cook undisturbed 15 minutes. Remove from heat (do not remove lid) and let sit 20 minutes.
- Meanwhile, mix 2 Tbsp. unseasoned rice vinegar or apple cider vinegar, 1 Tbsp. toasted sesame oil, 2½ scallions, thinly sliced, and remaining 3 Tbsp. soy sauce in a small bowl to combine. Set scallion-soy dressing aside.
- Uncover rice mixture, letting any water from lid drip back into pot. Using a rice paddle, heatproof rubber spatula, or flat-sided wooden spoon, carefully break apart salmon fillets into smaller pieces and fold into rice mixture. Mix in remaining 2½ scallions, thinly sliced.
- Transfer rice mixture to shallow bowls and serve with reserved scallion-soy dressing alongside for spooning over.
Recipe from Bon Appetit.
