Salmon, Mushroom, and Asparagus Rice
Quinoa

A nutritious one-pot Mediterranean-style meal featuring golden seared salmon, earthy mushrooms, and crisp asparagus over a protein-rich bed of rice and quinoa.

Ingredients

• 1 piece salmon fillet
• 100 g fresh white mushrooms
• 50 g dried mushrooms (rehydrated)
• 1 bunch fresh asparagus
• 1 unit carrot
• 1 unit red onion
• 1 cup white rice
• 0.5 cup quinoa
• 3 tbsp extra virgin olive oil
• 1 tbsp light soy sauce
• to taste salt
• to taste black pepper

Instructions

1. 1Slice the mushrooms

   

   Place the fresh white mushrooms on a cutting board and carefully slice them into thin, even pieces. Preparing the mushrooms this way ensures they cook uniformly and release their earthy flavor into the rice.

   Tip: Wipe the mushrooms with a damp paper towel instead of washing them to prevent them from becoming soggy.
2. 2Prep the asparagus

   

   Trim the woody ends of the fresh green asparagus and cut the stalks into small, bite-sized pieces. These vibrant greens will add a fresh crunch and nutritional boost to the final dish.

   Tip: Keep the tips intact as they are the most tender part and look great as a garnish on the finished rice.
3. 3Marinate the salmon

   

   Place the raw salmon fillet on a plate and season generously with salt and black pepper. Drizzle a high-quality extra virgin olive oil over the fish and let it marinate for fifteen minutes to infuse the flavors.

   Tip: Using a premium olive oil like Betis enhances the Mediterranean profile of the dish and keeps the salmon moist during searing.
4. 4Sear the salmon

   

   Heat olive oil in a frying pan over medium-high heat. Carefully place the marinated salmon in the pan and sear both sides until the exterior reaches a beautiful golden-brown color and a crispy texture.

   Tip: Dont overcook the salmon at this stage; it will finish cooking later on top of the steaming rice.
5. 5Sauté the aromatics

   

   In a separate cooking pot, heat a splash of olive oil and add the diced carrots and red onions. Sauté them together, stirring frequently, until the onions become translucent and the mixture is fragrant.

   Tip: Dicing the vegetables into uniform small cubes ensures they cook at the same rate and blend perfectly with the rice grains.
6. 6Add the mushroom mix

   

   Incorporate the sliced fresh white mushrooms and the soaked, rehydrated dried mushrooms into the pot with the sautéed carrots and onions. Stir the mixture well to combine the different textures and flavors.

   Tip: The rehydrated dried mushrooms provide a deep, concentrated umami flavor that complements the lightness of the fresh mushrooms.
7. 7Add rice and quinoa

   

   Incorporate the washed white rice and quinoa into the pot with the sautéed mushrooms and vegetables. Ensure the rice is evenly distributed over the base ingredients to prepare for seasoning and simmering.

   Tip: Using a mixture of white rice and quinoa adds a pleasant nutty texture and increases the nutritional value of the meal.
8. 8Season the rice mixture

   

   Add a tablespoon of light soy sauce and a pinch of salt to the rice, quinoa, and mushroom mixture. Stir everything together thoroughly to ensure the grains are evenly coated with the seasoning before adding water.

   Tip: Be careful with the salt if your soy sauce is particularly salty; you can always adjust the seasoning after the rice is cooked.
9. 9Add cooking liquid

   

   Pour in enough water or reserved mushroom soaking liquid until it is level with the top of the ingredients. Cover the pot with a tight-fitting lid and simmer over low heat for about 20 minutes.

   Tip: Using the liquid from soaking dried mushrooms is a pro tip for adding intense, earthy flavor to the rice without any extra ingredients.
10. 10Sauté the asparagus

    

    While the rice simmers, heat a small amount of olive oil in a pan and sauté the cut asparagus pieces with a pinch of salt. Cook them just until they are bright green and slightly tender to maintain their crunch.

    Tip: Dont overcook the asparagus in the pan, as they will continue to steam briefly when added to the rice pot later.
11. 11Layer the salmon

    

    Once the rice and mushroom mixture has simmered for twenty minutes and the liquid is mostly absorbed, carefully place the golden-brown seared salmon fillet on top. This allows the fish to finish cooking gently in the steam without becoming tough.

    Tip: Make sure the water has mostly absorbed before adding the salmon so the bottom of the fish doesnt become soggy while steaming.
12. 12Final steam with asparagus

    

    Arrange the sautéed asparagus pieces around the salmon in the pot. Cover with a tight lid and let everything steam together for a final 10 minutes, allowing the flavors to meld perfectly.

    Tip: Simmering the salmon on top of the rice allows the juices from the fish to season the rice even further while keeping the fish moist.

Storage & Reheating

Burn It Off

Frequently Asked Questions