One-Pot Salmon and Shiitake Rice

One-Pot Salmon and Shiitake Rice

By HANA ASBRINK
Total time 45 minutes
Serves 4

Let the power of steam help get a nourishing dinner on the table in
less than an hour. A mix of white rice and quinoa cooks in lightly
seasoned water, acting as a protein-rich canvas for skinless salmon
fillets and shiitake mushrooms that also conveniently get prepared
in the same vessel. Feel free to experiment with your grains of choice,
though you may need to adjust the cook times accordingly. For the
best rice results, resist peeking during the process. The scallion-soy
dressing keeps the dish from feeling too austere.

Ingredients

INGREDIENTS

1 Tbsp. La Tourangelle Toasted
Sesame Oil

2 cups short- or medium-grain white rice,
rinsed until water runs almost clear
1⁄4 cup quinoa
1 Tbsp. mirin or sake
2 tsp. plus 3 Tbsp. soy sauce
5 oz. shiitake mushrooms, thinly sliced
3 4–6-oz. skinless salmon fillets

Kosher salt
2 Tbsp. unseasoned rice vinegar or
apple cider vinegar

5 scallions, thinly sliced, divided

Preparation

STEP 1

Gently stir rice, quinoa, mirin, 2 tsp.
soy sauce, and 21⁄2 cups water in a small
Dutch oven or large heavy saucepan
with a tight-fitting lid to combine. Arrange
mushrooms on top (no need to stir into
rice), then gently place salmon fillets over
mushrooms; lightly season with salt.

STEP 2

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, and cook undisturbed
15 minutes. Remove from heat (do not
remove lid) and let sit 20 minutes.

STEP 3

Meanwhile, mix vinegar, oil, half of
scallions, and remaining 3 Tbsp. soy
sauce in a small bowl to combine.
Set scallion-soy dressing aside.

STEP 4

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 scallions.

STEP 5

Transfer rice mixture to shallow bowls
and serve with reserved scallion-soy
dressing alongside for spooning over.

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