Salmon and Wild Mushroom Braised Quinoa Rice

A nutritious one-pot meal featuring tender seared salmon and earthy mushrooms braised with quinoa and rice, infused with vibrant spring vegetables.

Ingredients

• 400 g salmon fillet
• 1 cup white rice
• 12 cup quinoa
• 100 g bamboo shoots
• 12 cup green peas
• 1 onion
• 1 carrot
• 150 g mixed mushrooms
• 1 tsp sea salt
• 12 tsp black pepper
• 1 tbsp light soy sauce
• 2 tbsp cooking oil
• to taste green onions

Instructions

1. 1Sear the seasoned salmon

   

   Lightly coat a pan with oil and bring it to medium-high heat. Carefully place the salmon fillet, previously marinated with sea salt and black pepper, into the pan to begin the searing process. This initial sear develops flavor and creates a beautiful texture for the dish.

   Tip: Pat the salmon dry before marinating to ensure the skin gets extra crispy and doesnt stick to the pan.
2. 2Flip for a golden crust

   

   Once the first side is deeply seared and golden-brown, carefully flip the fillet over. Searing both sides locks in the natural juices of the fish, which will later infuse the rice with richness during the simmering stage.

   Tip: Avoid moving the fish too much while it sears; let it sit undisturbed for a few minutes to form a solid crust.
3. 3Blanch the bamboo shoots and peas

   

   Add diced bamboo shoots and green peas into a pot of boiling water. Season the water with a pinch of salt and blanch the vegetables for approximately 2 minutes. This pre-cooking step ensures the spring vegetables are tender and retain their vibrant color before being added to the rice.

   Tip: Blanching the vegetables separately prevents them from overcooking or losing their color during the final braising stage.
4. 4Sauté the aromatics

   

   After removing the seared salmon, use the remaining oil in the pan to sauté the diced carrots and onions. Stir-fry them over medium heat until the onions become translucent and the vegetables begin to soften, creating a flavorful base for the rice.

   Tip: The leftover salmon oil is packed with flavor—using it to sauté your vegetables infuses the entire dish with a rich, savory depth.
5. 5Combine mushrooms and vegetables

   

   Add the assorted mushrooms, blanched bamboo shoots, and green peas to the pan with the sautéed onions and carrots. Stir them into the residual salmon oil, which provides a savory base for the vegetables.

   Tip: Mushrooms absorb flavors like a sponge, so ensure they are well-coated in the seasoned oil for maximum taste.
6. 6Sauté the vegetable mixture

   

   Briefly stir-fry the vegetable and mushroom medley together. This step ensures that the flavors of the spring vegetables and earthy mushrooms are fully integrated before the rice and liquid are introduced.

   Tip: Stir-frying at a slightly higher heat for a short time helps maintain the vibrant color and crunch of the peas and carrots.
7. 7Add the rice and quinoa

   

   Pour the soaked quinoa and white rice mixture into the pan directly over the sautéed vegetables. Ensure the rice is spread in an even layer to help it cook uniformly once the liquid is added.

   Tip: Soaking the rice and quinoa for at least 30 minutes before cooking is essential to ensure they soften properly during the short braising period.
8. 8Season the mixture

   

   Add sea salt and a splash of light soy sauce to the rice and vegetables. These seasonings will penetrate the grains and highlight the natural sweetness of the spring vegetables and the savory salmon fats.

   Tip: Use light soy sauce rather than dark soy sauce to keep the colors of the spring vegetables vibrant and fresh.
9. 9Mix the ingredients

   

   Using a spatula, gently stir the rice and vegetables to ensure the salt and soy sauce are evenly distributed. This step also coats the rice grains in the remaining salmon oil for a richer flavor.

   Tip: Stir gently to avoid mashing the tender blanched peas and carrots while ensuring the quinoa is well-integrated.
10. 10Add water for braising

    

    Pour clean water into the pan until the level just covers the rice and vegetable mixture. The water will provide the steam necessary to cook the rice through while keeping the dish moist and tender.

    Tip: Dont add too much water; the vegetables will release their own juices, so the liquid should just barely reach the surface of the solids.
11. 11Nestle the salmon on the rice

    

    Once the rice and mushrooms are mixed and the water has been added to the pan, carefully place the seared salmon fillet back on top of the mixture. The salmon will finish cooking gently in the steam as the rice absorbs the seasoned liquid.

    Tip: Ensure the water only just covers the ingredients so the rice steams perfectly without becoming watery.
12. 12Braise on low heat

    

    Cover the pan with a tight-fitting glass lid and reduce the heat to low. Let the dish simmer for 12 minutes. This slow-braising technique allows the salmon fats to melt into the rice while the grains become perfectly tender.

    Tip: Keep the lid closed throughout the 12 minutes to maintain the steam pressure required to cook the rice evenly.
13. 13Garnish with green onions

    

    Once the rice is fully cooked and the salmon is tender, remove the lid and sprinkle a generous handful of freshly chopped green onions over the top. This adds a bright pop of color and a fresh, sharp aroma to the finished dish.

    Tip: Adding the green onions at the very end preserves their crunch and prevents them from wilting too much.
14. 14Flake and serve

    

    Use a spoon or spatula to gently press down on the cooked salmon fillet. It should be tender enough to break apart into large, succulent flakes easily. Mix these pieces gently into the rice so that the flavors are well distributed before serving.

    Tip: Dont over-mix the salmon; keeping the flakes slightly large ensures you get a good texture in every bite.
15. 15Final mixing and serving

    

    Thoroughly fold the flaked salmon into the braised rice and vegetables. Ensure the savory oils from the fish are evenly distributed throughout the grains for a consistent, rich flavor in every spoonful.

    Tip: Be gentle while stirring to keep the salmon in distinct flakes rather than mashing it into the rice, which preserves the texture of the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions