Salmon Shiitake Rice Bowls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEALTHY TASTY SALMON RICE BOWL



Healthy Tasty Salmon Rice Bowl image

I love salmons and an advocate of healthy eating and quick cooking. In one bowl, I can uptake many nutrients at once and change the way kale can be served.

Provided by Foodie

Categories     Main Dish Recipes     Bowls

Time 32m

Yield 1

Number Of Ingredients 9

½ pound salmon, cut into chunks
½ cup thinly sliced kale, or to taste
2 green onions, chopped
1 (1/2 inch) piece fresh ginger, thinly sliced, or to taste
1 tablespoon water, or more if needed
salt and ground black pepper to taste
1 cup cooked rice, or to taste
1 sheet seaweed, torn into small pieces
½ teaspoon toasted sesame oil, or to taste

Steps:

  • Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
  • Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

Nutrition Facts : Calories 620.8 calories, Carbohydrate 50.7 g, Cholesterol 111.5 mg, Fat 25 g, Fiber 2.1 g, Protein 45.2 g, SaturatedFat 4.9 g, Sodium 285.9 mg, Sugar 0.8 g

SALMON AND CITRUS RICE BOWL



Salmon and Citrus Rice Bowl image

Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

4 navel oranges
1/4 ounce (1-inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
1 dried bay leaf
1 teaspoon coriander seeds, crushed
1 tablespoon brown-rice vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1 teaspoon toasted sesame oil
1 pound skinless salmon fillets
1 cup uncooked brown rice
5 ounces (1 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
1/4 cup fresh mint, thinly sliced, for garnish
2 teaspoons black sesame seeds, for garnish

Steps:

  • Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).
  • Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.
  • Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
  • Cook rice according to package instructions.
  • Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.
  • Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.

Nutrition Facts : Calories 459 g, Cholesterol 62 g, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, Sodium 108 g

SALMON WITH GREENS AND SHIITAKE MUSHROOMS



Salmon with Greens and Shiitake Mushrooms image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

2 skinned salmon fillets, preferably organic
2 tablespoons vegetable or peanut oil
1 clove garlic, finely minced
Generous 1/2 cup shiitake mushrooms, stemmed and sliced
14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped
3 tablespoons soy sauce
1 teaspoon sesame oil
Salt and freshly ground black pepper

Steps:

  • In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted.
  • Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately.

SALMON-SHIITAKE RICE BOWLS



Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

  • Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
  • Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
  • Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.

More about "salmon shiitake rice bowls recipes"

FURIKAKE SALMON - FEASTING AT HOME
furikake-salmon-feasting-at-home image
2020-02-08 Set rice or grain to cook, if using. Make the Sauce: Mix soy sauce, mirin and sesame oil in a small bowl. Saute Cabbage: Heat 1 tablespoon oil in …
From feastingathome.com
5/5 (23)
Calories 636 per serving
Category Healthy Bowl
  • Heat 1 tablespoon oil in a large skillet. Add shallot and saute over medium heat until fragrant. Add the shredded cabbage, season with salt and pepper and saute until just wilted. Set aside in a bowl and drizzle with a couple of tablespoons of the Soy-Mirin–Sesame Oil Sauce.
  • Wipe out the pan and heat 1 tablespoon olive oil in the skillet over medium-high heat. Season the oil with a generous pinch of salt, pepper and chili flakes and swirl. Add the salmon and mushrooms, and sear both sides, until golden. Turn heat off, letting the pan cool slightly (otherwise sauce may burn). Spoon sauce over top of the salmon and mushrooms, swirling the skillet.


RICE BOWL WITH SALMON, ENDIVE, SHIITAKE, AND TASSO ... - GOOP
rice-bowl-with-salmon-endive-shiitake-and-tasso-goop image
2014-06-26 Add the shiitake mushrooms and soy sauce and cook for 4 to 5 minutes, until the mushrooms are wilted and caramelized. 3. To serve, scoop …
From goop.com
Servings 4-6
Estimated Reading Time 2 mins
Category Dinner Recipes
  • To make the tasso rémoulade: 1. Heat the olive oil in a small sauté pan over medium heat. Add the tasso ham and sauté until crispy, about 3 minutes. Drain on paper towels and let cool.
  • 2. Mix the rémoulade with the tasso ham in a small bowl. Reserve. To make the marinade: 1. Combine all the ingredients in a small bowl. To make the topping: 1. Toss the salmon into the marinade, turning to coat, and marinate in the refrigerator for 15 to 20 minutes. Drain the salmon and discard the marinade. Pat the salmon dry on paper towels. Heat a 10-inch skillet over medium-high heat. Add 1 teaspoon of the olive oil, then add the salmon and sauté for 3 to 4 minutes, until nicely caramelized but still pink on the inside. Press it gently—the flesh should bounce back but not flake apart. Transfer the salmon to a warm plate. (We grilled our salmon instead.)
  • 2. Add the remaining teaspoon of olive oil to the pan and heat over medium heat. Add the shiitake mushrooms and soy sauce and cook for 4 to 5 minutes, until the mushrooms are wilted and caramelized.
  • 3. To serve, scoop the rice into your rice bowls. Place the salmon and the shiitakes over the rice. Spoon about a tablespoon of the rémoulade over the salmon in each bowl. Garnish with a few spears of endive and a sprinkle of dried mango and serve immediately with spoons. It is best to mix everything together before enjoying.


BEST SPICY SALMON BOWL RECIPE - HOW TO MAKE SPICY SALMON BOWLS
best-spicy-salmon-bowl-recipe-how-to-make-spicy-salmon-bowls image
2019-04-23 Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic …
From delish.com
5/5 (18)
Total Time 1 hr
  • In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic.
  • Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
  • Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes.


RECIPE: ORANGE-GINGER SALMON WITH SHIITAKE ... - BLUE APRON
recipe-orange-ginger-salmon-with-shiitake-blue-apron image
2014-12-15 Pat the salmon fillets dry and season with salt and pepper on both sides. In the same pan used to cook the fried rice, heat 1 tablespoon of oil on …
From blueapron.com
4.3/5 (540)
Servings 4
Cuisine Chinese
Calories 500 per serving


BROWN RICE BOWL WITH VEGETABLES AND SALMON | THE SPLENDID ...
brown-rice-bowl-with-vegetables-and-salmon-the-splendid image
2019-04-03 1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved. 1 (1-pound) skin-on salmon fillet, about 1 1/2 inches thick at thickest part . 4 teaspoons hoisin sauce, divided. 1 tablespoon sesame seeds, toasted. …
From splendidtable.org


TERIYAKI SALMON WITH SHIITAKE RISOTTO - TATYANAS EVERYDAY FOOD
2016-04-15 Place the salmon into bowl, coating it well in the marinade. Refrigerate for 2 hours. For the risotto, preheat the chicken broth in a small saucepan to almost boiling; remove from …
From tatyanaseverydayfood.com
Reviews 5
Servings 4
Cuisine Contemporary, Italian/French
Category Dinner, Lunch
  • Prepare the salmon - remove the skin using a sharp, flexible knife and remove pin bones using kitchen tweezers. Combine the marinade ingredients for the salmon in large bowl and whisk them together: soy sauce, water, brown sugar, sesame seed oil, vinegar, ginger and garlic. Place the salmon into bowl, coating it well in the marinade. Refrigerate for 2 hours.
  • For the risotto, preheat the chicken broth in a small saucepan to almost boiling; remove from heat and keep warm. Preheat a large saute pan over medium-high heat and add 1 tablespoon olive oil, the asparagus and sliced mushrooms. Sauté them until light golden brown, about 3 to 4 minutes, then season with salt and pepper. Remove the veggies from the pan and set them aside; keep warm.
  • Keep the saute pan at a medium heat and add in the butter and shallot - sauté until onion is translucent but not browned. Add rice and season lightly with salt and pepper, and cook until the butter is absorbed into the rice, then add white wine. Cook for several minutes until wine is absorbed and begin adding stock.
  • Begin adding the hot broth 1/2 cup at a time, whisking continuously after each addition until broth is completely absorbed. Continue until all the broth is absorbed, about 25 to 30 minutes (rice needs to be done!). When risotto is done, stir in asparagus, mushrooms, green onion and parmesan cheese. Serve risotto immediately if possible.


GRILLED SALMON WITH TERIYAKI SHIITAKE RECIPE - FOOD & WINE
2013-12-07 In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil. Add the shiitake and …
From foodandwine.com
3/5
Total Time 30 mins
Servings 4
  • Preheat the broiler. In a small bowl, whisk the sake with the soy sauce, brown sugar and sesame oil. In a large nonstick, ovenproof skillet, heat 2 teaspoons of the canola oil. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned in spots and tender, about 8 minutes. Add all but 1 tablespoon of the sake mixture and cook, stirring, until the skillet is dry and the mushrooms are glazed, about 2 minutes. Transfer the mushrooms to a plate.
  • Wipe out the skillet and heat the remaining 1 teaspoon of canola oil. Add the salmon fillets and cook over high heat, turning once, until lightly browned, about 4 minutes. Spoon off any fat in the skillet. Remove the skillet from the heat, add the reserved 1 tablespoon of the sake mixture and turn the fillets to coat.
  • Broil the salmon until the top is golden, lightly glazed and just cooked through, 1 1/2 to 2 minutes. Transfer the salmon to plates and top with the mushrooms. Sprinkle with the snipped chives and serve.


TERIYAKI SALMON BOWL RECIPE - SHORTCUT VERSION! « RUNNING ...
2021-01-11 Shiitake Mushrooms: The meaty flavor of Shiitake Mushrooms adds a lot of punch to this Teriyaki Salmon Bowl recipe. Find ones that are already pre-sliced to cut down on …
From runninginaskirt.com
5/5 (2)
Total Time 30 mins
Category Dinner, Lunch
Calories 520 per serving
  • Preheat the oven to 425. Line a cookie sheet and baking pan with foil and spray with cooking spray.
  • While the sprouts are cooking and in the same bowl you used for the sprouts, toss the mushrooms with the remaining sesame oil. Also, season the salmon with salt and pepper and brush on half of the teriyaki sauce. Put the salmon in the foil-lined baking pan. Sprinkle with half of the sesame seeds.


EASY SALMON POKE BOWL RECIPE - RAW & COOKED VERSIONS!
2022-01-17 Slice the salmon into 1 inch cubes against the grain, and add to the mixing bowl with the poke sauce. Toss to combine and marinate for 15-45 minutes, no longer than 1 hour. When ready, remove the salmon from the marinade and discard the remaining marinade. Meanwhile, cook the rice according to package instructions.
From savoryexperiments.com
Cuisine Asian
Total Time 1 hr
Category Main Course
Calories 673 per serving


PAN-SEARED SALMON WITH SPINACH AND SHIITAKE - RECIPE ...
2009-03-05 Transfer the salmon to a large plate. Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture. Start the meal off with a fresh spring Pea, Butter Lettuce & Herb Salad.
From finecooking.com
5/5 (10)
Category Main Course
Servings 4
Calories 530 per serving


BEST JAPANESE-STYLE RICE WITH FLAKED SALMON AND SHIITAKE ...
In a medium saucepan, combine the rice, mushrooms, scallion whites, ½ teaspoon salt and 1¾ cups water. Drain off the salmon marinade into the rice; return the salmon to the refrigerator. Cover the rice and bring to a boil over high; this should take about 5 minutes. Reduce to low and cook for another 5 minutes.
From 177milkstreet.com
Servings 4
Total Time 50 mins
Category Mains


15 SALMON BOWL RECIPES FOR LUNCH AND DINNER - PUREWOW
2022-01-14 Salmon is beloved by many (even those who otherwise loathe fish), but the same old lemon-kissed fillet gets boring after the hundredth time. Luckily, exciting salmon bowl recipes are on the rise, thanks to TikTok foodies and Emily Mariko’s viral riffs on the dish. There are, of course, countless ways to zhuzh up salmon (we’re partial to Mariko’s choice of Kewpie mayo, …
From purewow.com
Author Taryn Pire


HOW TO MAKE EMILY MARIKO'S SALMON BOWL | FN DISH - BEHIND ...
2021-10-05 Said meal was made with a leftover piece of salmon she shredded with a fork, leftover white rice, a drizzle of soy sauce, sriracha and Kewpie mayonnaise, avocado slices, seaweed pieces and a small ...
From foodnetwork.com
Author Samantha Leffler


SIX OF THE BEST RICE BOWL RECIPES | FOOD | THE GUARDIAN
2018-02-08 Put the beef in the freezer for 30 minutes to firm up, then cut against the grain into very thin strips. Heat the oil in a large frying pan over a …
From theguardian.com
Estimated Reading Time 6 mins


SALMON AND BROWN RICE BOWL WITH CALIFORNIA AVOCADO ...
2016-03-17 Put the kale in a bowl and toss ginger dressing to coat the leaves. To serve, divide the rice among 4 deep bowls, and ladle 3 oz. of hollandaise over each bowl. Top rice with ginger-dressed kale, sautéed salmon and shiitake relish, dividing everything evenly. Enjoy! Shiitake Relish
From californiaavocado.com
Servings 4
Estimated Reading Time 2 mins


SALMON-SHIITAKE RICE BOWLS RECIPE - EAT YOUR BOOKS
Salmon-shiitake rice bowls from Martha Stewart Living Magazine, June 2021 (page 56) Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started; Member Benefits ; Search. Indexed Books; Popular Books; Magazines; Blogs; Online …
From eatyourbooks.com


SALMON FURIKAKE RICE SEASONING - ALL INFORMATION ABOUT ...
Salmon fumi furikake rice seasoning. Contains sesame seeds, salmon, seaweed. 8. Muso From Japan Organic Sprinkling Furikake Yuzu. Brings out a pleasant citrus floral umami flavor. Try with yuzu sauce; Sprinkle it on grilled meat or fish, a bowl of rice, or anything else where you want to deliver an extra pop of flavor and satisfying crunch.
From therecipes.info


15 SALMON BOWL RECIPES THAT WILL KEEP YOU NOURISHED AND ...
2022-01-14 Get the recipe. 4. Salmon Bowl with Farro, Black Beans and Tahini Dressing. Bring on the plant-based protein and fiber. Every ingredient in this meal aims to keep you nourished and satiated, down ...
From yahoo.com


10 BEST SALMON RICE BOWL RECIPES - YUMMLY

From yummly.com


SALMON-SHIITAKE RICE BOWLS | RECIPE IN 2021 | YUMMY PASTA ...
May 21, 2021 - This easy rice bowl makes a great weeknight dinner. Steamed rice is combined with shiitake mushrooms and peas—and miso-glazed salmon tops it all off.
From pinterest.com


SEARED SALMON BOWLS WITH MISO BUTTER - WILLIAMS-SONOMA TASTE
2021-02-07 Add the cooked salmon to a rice bowl with seared shiitake mushrooms, fresh avocado, wilted vinegar-spiked cabbage, a drizzle of miso butter and a sprinkling of Japanese seasoning and you’re in the realm of perfect weeknight cooking. Enjoy! Seared Salmon Bowls with Miso Butter Ingredients: 1 1/2 cups white rice; 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted …
From blog.williams-sonoma.com


SALMON SHIITAKE RICE BOWLS RECIPES
Salmon Shiitake Rice Bowls Recipes SALMON AND CITRUS RICE BOWL. Salmon is an excellent source of omega-3 fatty acids, which benefit not only your complexion but also your heart. A slightly sweet, ginger-spiked sauce doubles as a marinade and a low-fat dressing in this dinner. Provided by Martha Stewart. Categories Food & Cooking Ingredients Seafood Recipes …
From tfrecipes.com


A MEAL IN A BOWL SALMON SHIITAKES AND PEAS RECIPES
A Meal In A Bowl Salmon Shiitakes And Peas Recipes BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS. Provided by Food Network Kitchen. Categories main-dish. Time 35m. Yield 4 servings. Number Of Ingredients 11. Ingredients; 4 6-ounce skinless center-cut salmon fillets: Kosher salt and freshly ground pepper : 2 1/2 teaspoons Cajun seasoning: 2 …
From tfrecipes.com


SALMON-SHIITAKE RICE BOWL WITH SRIRACHA GREEN BEANS
2021-05-30 I hope you enjoy this recipe that I found in Martha Stewart's magazine! Salmon-Shiitake Rice Bowls. Serves 4. Total Time: ~45 minutes. Ingredients: 2 tablespoons of white or yellow miso paste. 2 tablespoons honey. 2 tablespoons unseasoned rice vinegar. 4 skinless salmon fillets. 3 tablespoons butter . 7 oz. Shiitake mushrooms (remove stem and chop) 1 …
From siggyfromscratch.com


Related Search