Yen Can Cook ~ One Pot Salmon Rice
Once you started to cook one pot meal, it’s like no turning back. (^○^) Dinner like THIS, THIS or THIS are frequently served on my dining table. If you’re one pot meal fan like me and looking for your next hands-off, delicious one pot dinner, this is it ➳ One Pot Salmon Rice! You can add in a load of veggies mixed through so this One Pot Salmon Rice is a complete meal!
Ingredients (Serve: 3-4)
2 cups jasmine rice
1pcs Salmon (steak or fillet), approximately 500-600g, or any size you preferred.
1 packet Shimeji Mushroom
80g corn kernels (fresh or canned)
Note: Both Shimeji Mushroom and corn can be substituted with other ingredients such as carrot, cabbage, edamame or broccoli.
2.5 cups water
Cooking oil
Marinade
1 tablespoon cooking wine
1/2 teaspoon salt
Seasoning
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon Mirin
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Step 1: Rinse and pat dry the Salmon.Rub the fish evenly with cooking wine and salt and marinate for 15-20 minutes.
Step 2: Rinse jasmine rice with water, drain put into rice cooker pot. Add the water and all ingredients of seasoning.
Step 3: Heat cooking oil in a skillet over medium-high heat until hot. Reduce heat to medium-low, then add the salmon (fillet) (Step 1), skin side down. Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan. Flip salmon fillet and cook on the flesh side for another 15 seconds.
Note: I removed the crispy skin of the Salmon and used as garnish. (optional)
Step 4: In the same skillet, add in mushroom stir fry for 1 minute or until slightly browned. Remove and set a side.
Step 5: Cook rice as usual and put the pan fried Salmon (Step 3), mushrooms (Step 4) and corn kernels atop of the rice when the remaining cooking time is 10 minutes. Once rice is cooked, use a spoon or chopsticks, break up the salmon while fluffing the rice to mix the ingredients well. Serve.
HAPPY COOKING! #stayhealthy #staysafe
Wow! The end product looks like nasi biryani in terms of the color of the rice. One pot rice is very convenient and tasty too because all the flavors from the ingredients go into the rice.
PH, the colours of the rice perhaps was from the Salmon oil. 😛
I’m a fan too of one pot meals like this and resort to them frequently. I also thought your one pot salmon rice looked a lot like nasi biryani…hehehe. P/S: I’m assuming you transferred the cooked ingredients into rice that’s already cooked? That’s what I see from your photo but you mentioned in Step 5 “cook rice as usual” which confused me if the rice was already cooked or not (unless you meant “heat rice as usual”). The next time I get a piece of salmon, I would try this. ^_~
Kris, oh my, I made mistake on the step and thank you for querying about it! I amended the post.