Recipe & Photo courtesy of America’s Test Kitchen
Rice bowls have become a popular meal in many corners of the country. Asian inspired dishes offer unique combinations of flavors and foods that can make your mouth water. In this dish, we’ve used all-natural 100% Wild Rice, Wild-Caught Salmon, and a variety of veggies. Wild Rice has a rich, dark brown color and a distinctive nutty taste that makes this a perfect match to the salmon. Nutritionally, wild rice has anti-oxidant properties and is also slightly higher in protein than most grains. Wild rice is naturally gluten free and is a good source of fiber, folate, and magnesium.
Paired with wild-caught salmon, this dish aims to please with loads of Omega-3’s and vitamin D.
The great thing about rice bowls is they are so versatile. Change up the veggies, use a different fish filet or chicken, pork, or beef for a different meal altogether.
US Wellness Shopping List: Wild-Caught Salmon, Wild Rice
Serves: 4
Ingredients
Rice & Dressing
- 2 cups 100% wild rice
- Salt and pepper
- ¼ cup rice vinegar
- ¼ cup mirin
- 1 tablespoon white miso
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated lime zest plus 2 tablespoons juice
Salmon & Vegetables
- 4 (4- to 6-ounce) wild-caught salmon fillets, 1 inch thick
- 1 teaspoon olive oil
- Salt and pepper
- 1 (8- by 7½-inch) sheet nori (edible seaweed), crumbled (optional)
- 4 radishes, trimmed, halved, and sliced thin
- 1 avocado, halved, pitted, and sliced thin
- 1 cucumber, halved lengthwise, seeded, and sliced thin
- 2 scallions, sliced thin
Instructions
1. FOR THE RICE AND DRESSING: Bring cups water to boil in Dutch oven over medium-high heat. Add rice and 1 teaspoon salt. Stir, cover and reduce heat to LOW and SIMMER for approximately 50 minutes or until rice is tender. Drain rice and transfer to large bowl.
2. Whisk vinegar, mirin, miso, ginger, and lime zest and juice together in small bowl until miso is fully incorporated. Season with salt and pepper to taste. Measure out ¼ cup vinegar mixture and drizzle over rice. Let rice cool to room temperature, tossing occasionally, about 20 minutes. Set remaining dressing aside for serving.
3. FOR THE SALMON AND VEGETABLES: While rice is cooking, adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.
4. Once oven reaches 500 degrees, reduce oven temperature to 275 degrees. Remove sheet from oven and carefully place salmon skin-side down on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 degrees (for medium-rare), 4 to 6 minutes.
5. Portion rice into 4 individual serving bowls and sprinkle with some of nori, if using. Flake salmon into large 3-inch pieces. Top rice with salmon, radishes, avocado, and cucumber. Sprinkle with scallions and drizzle with reserved dressing. Serve, passing remaining nori separately.
More About America’s Test Kitchen
America’s Test Kitchen is a 2,500 sq foot kitchen located just outside Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination for more than four dozen test cooks, editors, and cookware specialists. For thousands of recipes and updated equipment ratings and taste tests or to sign up for a free trial issue of Cook’s Illustrated or Cook’s Country magazine, visit: CooksIllustrated.com or CooksCountry.com
