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Salmon Rice Pilaf
This delightful salmon rice pilaf blends tender salmon with fluffy cooked rice to create a comforting and flavorful meal that is both easy to prepare and perfect for a cozy dinner at home. The dish offers a wonderful mix of sweet carrots and savory mushrooms alongside the mild sweetness of asparagus tips and the rich […]
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Salmon Rice Pilaf
| Ingredient | Amount |
|---|---|
| salmon fillet | 200g |
| black pepper salt | 5g |
| light soy sauce | 0.5 tbsp |
| rice | 0.5 cup |
| carrot | 0.5 as needed |
| button mushrooms | 8 as needed |
| fresh shiitake mushrooms | 3 as needed |
| asparagus tips | 15 as needed |
- salmon fillet200g
- black pepper salt5g
- light soy sauce0.5 tbsp
- rice0.5 cup
- carrot0.5 as needed
- button mushrooms8 as needed
- fresh shiitake mushrooms3 as needed
- asparagus tips15 as needed
Cooking StepsHow to cook Salmon Rice Pilaf step by step
-
Step 1Prep: Remove mushroom stems. Marinate salmon with salt for at least 20 minutes. Julienne the carrot. Cut asparagus tips into sections.
-
Step 2Sauté fresh shiitake, button mushrooms, and carrot with oil and cooking wine until softened.
-
Step 3Add water and a splash of light soy sauce, simmer for 1–2 minutes. Add half a cup of rice, bring to a boil, then reduce to low heat and cook for 11 minutes. Adjust timing based on when the water is nearly absorbed. Meanwhile, pan-sear or air-fry the salmon and set aside.
-
Step 4Place the asparagus tips and cooked salmon on top of the rice, cover and let steam for 3–5 minutes. Ready to serve.
Salmon Rice Pilaf
This delightful salmon rice pilaf blends tender salmon with fluffy cooked rice to create a comforting and flavorful meal that is both easy to prepare and perfect for a cozy dinner at home. The dish offers a wonderful mix of sweet carrots and savory mushrooms alongside the mild sweetness of asparagus tips and the rich […]
Ingredients
- 200g salmon fillet
- 5g black pepper salt
- 0.5 tbsp light soy sauce
- 0.5 cup rice
- 0.5 as needed carrot
- 8 as needed button mushrooms
- 3 as needed fresh shiitake mushrooms
- 15 as needed asparagus tips
Instructions
-
Prep: Remove mushroom stems. Marinate salmon with salt for at least 20 minutes. Julienne the carrot. Cut asparagus tips into sections.
-
Sauté fresh shiitake, button mushrooms, and carrot with oil and cooking wine until softened.
-
Add water and a splash of light soy sauce, simmer for 1–2 minutes. Add half a cup of rice, bring to a boil, then reduce to low heat and cook for 11 minutes. Adjust timing based on when the water is nearly absorbed. Meanwhile, pan-sear or air-fry the salmon and set aside.
-
Place the asparagus tips and cooked salmon on top of the rice, cover and let steam for 3–5 minutes. Ready to serve.
