ATK Brown Rice Bowls with Vegetables and Salmon
Updated: Jun 24, 2020
Since getting engaged my fiancé and I have made more of a conscious effort to eat cleaner foods and try to incorporate more fresh fruits and vegetables at every meal. Bowls are a perfect solution to that because they generally incorporate a healthy grain (like brown rice or quinoa), vegetables, and some kind of protein.
While thumbing through the latest America's Test Kitchen cookbook (which can be found here) I came across a recipe for these bowls. At first glance the recipe seemed complex however I was able to make a few changes and simplify some of the steps.
These tasted AMAZING and were so fresh. This dish was healthy, flavorful, and (my favorite when it comes to healthy food) FILLING. My fiancé raved about these and he hates "cooked carrots" which aren't my favorite either but they really work in this dish.
1/3 cup vegetable oil, divided
3 scallions (white and green parts separated)
2 tsp fresh ginger, divided (I used this)
1/3 cup distilled white vinegar
1 tbsp sugar
1 3/4 tsp salt, divided
1 english cucumber
1 3/4 cups brown rice
1 lb carrots, peeled and sliced into 1/2 inch thick pieces
1/2 lb shitake mushrooms, stemmed, and halved/quartered depending on size of each mushroom
1 (1 lb) salmon filet, skin on
4 tsp hoisin sauce, divided
1 tbsp everything bagel seasoning
Sriracha for serving (optional)
Adjust oven rack to lowest position and heat over to 500 degrees. In a skillet heat 2 tbsp oil until shimmering. Then add 1 1/2 tsp grated ginger and cook, stirring frequently. Once fragrant, transfer to a small bowl. (You will use this later for your sauce.)
Use a rice cooker/instant pot to cook your rice separately. If these gadgets are unavailable to you, cook rice according to package. While rice cooks, whisk vinegar, sugar, 3/4 tsp salt, and remaining 1/2 tsp ginger in medium bowl until sugar is dissolved (45 seconds - 1 minute). Add cucumber and stir until coated. Set aside and stir occasionally.
While rice continues to cook, toss carrots with 1 tbsp oil and 1/2 tsp salt. Spread in an even layer on half of a rimmed baking sheet. Toss mushrooms with 2 tbsp water, remaining 1 tbsp oil, and remaining 1/2 tsp salt. Spread mushrooms on other half of the sheet. Roast for 10 minutes in the oven until vegetables are beginning to soften and brown.
While vegetables are cooking brush flesh side of salmon (all sides) with 1/2 tsp of hoisin.
Reduce oven temperature to 275 degrees and remove sheet. Create space down the middle of the pan for your salmon. Place salmon skin side down, in clearing. Return sheet to oven and roast until vegetables are tender and browned and until salmon is cooked to your liking, anywhere from 10 - 15 minutes. (FYI 125 degrees is medium rare). Once cooked cut salmon into 4 pieces.
Measure out 1/4 cup of the cucumber liquid and whisk in remaining 2 tsp hoisin. Stir 2 tablespoons of this mixture into the rice.
Divide rice between 4 bowls. Place 1 piece of salmon on top on top of rice. Arrange carrots, mushrooms, and cucumbers in piles that cover rice. Drizzle salmon and vegetables with remaining dressing. Sprinkle with everything bagel seasoning on top and ENJOY.
Your body will thank you!!