Best A Meal In A Bowl Salmon Shiitakes And Peas Recipes
SALMON-SHIITAKE RICE BOWLS
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
- Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
- Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.
30-MINUTE PAN-SEARED SALMON WITH BABY BOK CHOY AND SHIITAKE MUSHROOMS
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch cooks in well under 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving.
- Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches.
- Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar.
- While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more.
- Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce.
SALMON AND SHIITAKES WRAPPED IN LETTUCE LEAVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium heat. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes. Season with the salt and pepper to taste.
- Steam the lettuce over the steaming liquid for 30 seconds. Remove the liquid from the heat. Cut the center stem out of each leaf and overlap the flaps where the stem was. Season the salmon with salt and pepper.
- Place 1 piece of salmon on the center of each leaf and top with some mushrooms. Fold the sides of the leaf in over the salmon and mushrooms. Then fold the bottom over the salmon, rolling it up to make a tight package. Repeat.
- Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes. Place 2 packages on each of 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 1 gram
A MEAL IN A BOWL: SALMON, SHIITAKES AND PEAS
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 50m
Yield Serves four
Number Of Ingredients 7
Steps:
- Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
- Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the peas, and simmer five minutes. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls.
- Add the sliced mushroom caps, the salmon fillets and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for five minutes without removing the cover. The salmon should be just cooked through.
- Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on the dark green part of the scallions, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
A Meal in a Bowl: Salmon Shiitakes and Peas Recipes
When it comes to healthy, delicious meals, one cannot go wrong with a bowl filled with fresh ingredients. And nothing beats the taste and nutrition of a bowl loaded with salmon, shiitakes, and peas.
The Health Benefits of Salmon
Salmon is a popular fish for a reason. Rich in omega-3 fatty acids, salmon is known for its ability to reduce inflammation in the body. This means that eating salmon regularly can help lower your risk of heart disease, stroke, and other chronic illnesses.
In addition, salmon is an excellent source of protein, which is essential for building and repairing muscles, bones, and other tissues. Eating protein-rich foods like salmon can also help keep you feeling full for longer, reducing your chances of overeating and gaining weight.
The Power of Shiitake Mushrooms
If you're not already incorporating shiitake mushrooms into your diet, now is the time to start. Not only do they add a savory, meaty flavor to meals, but they're also packed with nutrients.
Shiitakes are high in vitamin D, which is important for bone health, and they're also a good source of iron, copper, and vitamin B6. But the real star of shiitakes is their polysaccharide content. These complex sugars are thought to have immune-boosting properties, meaning that adding shiitakes to your meals could help you stave off illness and stay healthier overall.
The Benefits of Peas
Green peas might seem like a basic addition to any meal in a bowl, but they're actually loaded with nutrients. Like shiitakes, green peas are high in vitamin B6, which is essential for brain function and energy metabolism. They're also a good source of iron, magnesium, and potassium, all of which play important roles in maintaining good health.
But perhaps the most notable aspect of green peas is their fiber content. Eating foods high in fiber is important for regulating digestion; it can also help reduce your risk of heart disease and other chronic illnesses.
Bringing It All Together
Combining salmon, shiitakes, and peas in a meal in a bowl is a great way to enjoy the health benefits of these nutrient-dense foods. There are countless variations on this basic recipe, but the general idea is to start with a bed of greens, rice, or another grain, and then layer your ingredients on top.
Consider adding other veggies, like carrots or cabbage, for extra flavor and nutrition. If you're not a fan of salmon, try substituting in another type of fish or tofu to keep things vegetarian.
What's great about this meal is that it's easy to prepare, and you can make a big batch to enjoy throughout the week. Simply grill or bake your salmon, sauté your shiitakes and peas in a bit of olive oil or butter, and mix everything together in a bowl. You can also top with avocado or a drizzle of dressing for even more flavor.
The Bottom Line
For a meal that's both delicious and nutritious, you can't go wrong with a bowl filled with salmon, shiitakes, and peas. These ingredients are loaded with vitamins, minerals, and other nutrients that can help keep you feeling and functioning at your best. Try experimenting with different variations on this recipe to find the combination that works best for you.