Soy Steamed Salmon filets with Shiitake Brown Rice
Yield: 2 Servings
2 salmon filets, 3-4 ounces each
1 Tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne
1 green onion, cut into julienne
1 big clove garlic, cut into julienne
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons good olive oil
1/2 cup dried shiitake mushrooms (rehydrated)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper to taste
1 green onion, sliced thinly on the bias
- Place salmon in steamer basket. Set on a plate to catch any dripping. Rub mushroom soy over salmon. Top evenly with ginger, green onion and garlic. Set aside to marinate for 20 minutes.
- Combine remaining ingredients except for green onion into rice cooker bowl. Stir, close and press COOK.
- After 20 minutes, add basket with salmon. Cook 5-10 minutes or till fish is done to your liking.
- When machine switches to KEEP WARM, fluff rice and fold in remaining green onion. Serve with salmon.