CookPal AI
recipe image

Salmon and Mushroom One-Pan Rice

Coût $12, économiser $8

Source: Recommended by CookPal

  • 50 Min
  • 4 Portions
  • $12

INGRÉDIENTS

  • Rice

    • 🍚 2 cups soaked rice

  • Fish

    • 🐟 200g salmon fillets

  • Vegetables

    • 100g lotus root
    • 🍄 100g shimeji mushrooms
    • 🍄 100g maitake mushrooms
    • 1 piece ginger, julienned
    • 1/4 bunch mitsuba, chopped

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tbsp salad oil

  • Sauce

    • 2 tbsp sake
    • 🧂 1/3 tsp salt
    • 🧂 1 tbsp soy sauce
    • 💧 350ml water

ÉTAPES

1

Cut lotus root into bite-sized pieces and soak in water. Trim shimeji mushrooms and separate. Tear maitake mushrooms into smaller pieces. Julienne ginger. Chop mitsuba into 2cm pieces.

2

Sprinkle salmon with a pinch of salt and let sit for 10 minutes. Pat dry and season with salt and pepper.

3

Heat salad oil in a pan and sear salmon skin-side down. Add lotus root and cook until both sides are browned. Remove from pan.

4

Wipe the pan clean and add soaked rice, sauce ingredients, and mix evenly. Flatten the rice and layer ginger, mushrooms, lotus root, and salmon on top.

5

Cover the pan and cook on medium heat until boiling. Reduce to low heat and cook for 15 minutes. Finish with 30 seconds on high heat and let steam for 10 minutes.

6

Sprinkle chopped mitsuba on top before serving.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh salmon for better flavor.Adjust seasoning to taste if using low-sodium soy sauce.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.