How to Make a Hearty Brown Rice Bowl with Vegetables and Salmon

salmon

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and lower in calories, while canned tuna is more affordable.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and fiber, while white rice is generally less expensive.

Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat until shimmering.

Add 3 scallion whites cut on the bias and 1.5 teaspoons of grated ginger to the pan; sauté for 30 seconds until aromatic.

Pour 6 cups of water into the same saucepan and bring to a boil, covering with a lid.

Prepare a pickling liquid by whisking together 1/3 cup distilled white vinegar, 1 tablespoon sugar, 3/4 teaspoon salt, and 1/2 teaspoon grated fresh ginger until the sugar dissolves.

Cut an English cucumber lengthwise into quarters, remove seeds, and slice on the bias into 1/4 inch thick pieces; add to the pickling liquid and stir.

Once the water is boiling, add 1.75 cups of short grain brown rice and 1 teaspoon salt; reduce heat to a simmer and cook for about 30 minutes until tender.

Prepare 1 pound of carrots by peeling and cutting them on the bias into half-inch pieces; toss with 1 tablespoon of oil and 1/2 teaspoon of salt.

Prepare 1 pound of shiitake mushrooms by stemming and cutting them in half; add 2 tablespoons of water, 1 tablespoon of vegetable oil, and 1/2 teaspoon of salt; place on a sheet pan.

Roast the carrots and mushrooms in a 500-degree oven for about 10 minutes.

Lower the oven temperature to 275 degrees and prepare 1 pound of salmon by cutting it into thick pieces and making shallow slashes in the skin.

Coat the salmon pieces with 2 teaspoons of hoisin sauce on all sides except the skin side.

Place the salmon on the sheet pan with the vegetables and roast in the 275-degree oven for 10-12 minutes until the salmon reaches 125 degrees internally.

Drain the cooked rice and return it to the saucepan.

Measure out 1/4 cup of the pickling liquid and add it to the rice along with 2 teaspoons of hoisin sauce; whisk to combine and season the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens