Savory Salmon Pot Rice
Easy Salmon Pot Rice Recipe: Learn How to Make Delicious Salmon Pot Rice, a Perfect One-Pot Meal
When you don’t have many side dishes, try making this with salmon from your freezer! It’s a convenient and delicious meal that only needs kimchi as a companion. The savory crust at the bottom of the pot is also a delightful bonus. Enjoy this comforting and flavorful dish!
Main Ingredients
- Salmon fillet 200g
- Salt 1-2 pinches
- Olive oil 1-2 Tbsp
- Mirin (rice wine) 1-1.5 Tbsp
- Store-bought Tsuyu (Japanese soy sauce base) 1 Tbsp
Cooking Instructions
Step 1
First, wash 2 cups of rice thoroughly. Soak the washed rice in cold water for about 30 minutes to allow it to soften. This ensures the rice cooks evenly and becomes delicious.
Step 2
Lightly season the 200g salmon fillet with 1-2 pinches of salt. This helps to remove any fishy odor and enhances the salmon’s flavor.
Step 3
Chop the 70g of green onions into about 0.5cm thick pieces. If you don’t have green onions, you can substitute with the white parts of a leek. The aromatic quality of the onion will add depth to the salmon pot rice.
Step 4
Heat a pan over medium heat and generously add 1-2 Tbsp of olive oil. The olive oil will enrich the flavor of the salmon.
Step 5
Once the pan is hot, place the seasoned salmon fillets in it and cook for about 2-3 minutes per side over medium heat until golden brown. Searing the exterior helps to seal in the juices, making it more delicious.
Step 6
Gently wipe away any excess oil from the pan with a paper towel to clean it. This prepares the pan for the next step.
Step 7
Add 1-1.5 Tbsp of mirin and 1 Tbsp of tsuyu to the pan. Simmer the salmon over low heat for about 1-2 minutes until it absorbs the sweet and savory flavors. Don’t overcook it.
Step 8
Now, let’s cook the rice. Spread the soaked rice evenly at the bottom of a pot and pour in 2 cups of water. A 1:1 ratio of rice to water is generally recommended.
Step 9
Add 1 Tbsp of mirin and 3 Tbsp of tsuyu to the rice and water. Stir gently to combine. The umami from the tsuyu will infuse into the rice, creating a flavorful pot rice.
Step 10
Place the 1g piece of dried kelp on top of the rice and water mixture. The subtle umami from the kelp will further enhance the taste of the rice.
Step 11
Bring the pot to a boil over high heat with the lid off for about 6 minutes. Once the water starts boiling, adjust the heat accordingly.
Step 12
After it boils, turn off the heat and remove the piece of kelp. Leaving the kelp in for too long can make the rice mushy.
Step 13
Cover the pot with the lid again and simmer over very low heat for about 10 minutes. This steaming process allows the rice to become tender and perfectly cooked.
Step 14
Once the rice is cooked, arrange the chopped green onions evenly over the top of the rice, allowing some of the rice to peek through. The vibrant green color will make the dish visually appealing.
Step 15
Place the cooked salmon pieces attractively on top of the green onions. Cover the pot again and let it steam for another 5 minutes. This allows the warmth of the salmon to infuse into the rice.
Step 16
Finally, gently mix the salmon and rice together with a spatula, being careful not to mash the rice grains. Ensure the salmon flavor is evenly distributed throughout the rice. Your delicious salmon pot rice is now ready to be enjoyed!
