Salmon Pot Rice
Ingredients
Pot Rice
- 190 g White rice
- 230 g Water
- 25 g Spring onions White part, sliced
- 25 g Spring onions Green part, sliced
- 2 Shiitake mushrooms Thinly sliced
- 3 g Kelp
Seared Salmon
- 2 fillets Salmon Skin-on
- Salt and pepper
- Dill Optional
- 20 g Butter
Sauce
- 6 cloves Garlic Thinly sliced
- 3 tbsp Soy sauce
- 3 tbsp Maple syrup
Instructions
Cooking the Rice
- Wash the rice thoroughly (at least 5 times). Drain well in a sieve.
- In a pot, combine the rice, water, kelp, white part of the spring onions, and mushrooms. Let it soak for 1 hour.
- After 1 hour, remove the kelp.
- With the lid open, cook over medium heat for 5 minutes, stirring occasionally.
- Reduce to the lowest heat, cover with the lid, and cook for 12 minutes. (If you smell anything burning around the 10-minute mark, turn off the heat immediately.)
- Remove from heat and let it steam for 15 minutes. Never open the lid during this time.
Searing the Salmon
- While the rice is steaming, lightly oil a pan and place the salmon skin-side down over low heat.
- When you see the cooked layer reach 50–60% up the side of the salmon, add the butter.
- Baste the salmon thoroughly with the melted butter, then quickly sear the back and sides for 20 seconds each.
- Remove from the pan and let the salmon rest.
Making the Sauce
- Empty the remaining oil and butter from the pan.
- Pour in the pre-mixed sauce (garlic, soy sauce, and maple syrup).
- Simmer until the volume is reduced by half.
Final Touch
- Open the pot, add the green part of the spring onions, and fluff the rice gently.
- Serve the rice in a bowl, top with the seared salmon, and drizzle with the sauce. Enjoy!