Poached Salmon with Sautéed Shiitake Mushrooms, Sugar Snap Peas  & Red Rice

Poached Salmon with Sautéed Shiitake Mushrooms, Sugar Snap Peas

& Red Rice

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Poaching, or gently simmering something in a liquid, is one of the best ways to cook salmon. It not only helps maintain salmon’s delicate texture, but also keeps the fish succulently moist. In traditional French cooking, the liquid used for poaching is called court bouillon, and can contain flavor-infusing ingredients like lemon or white wine, herbs, spices, and aromatic vegetables.

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ingredients
Poached Salmon with Sautéed Shiitake Mushrooms, Sugar Snap Peas  & Red Rice
Title
  • ¾ cup Red Rice
  • 1 Tbsp Mirin
  • 1 Tbsp Miso Paste
  • 6 oz Sugar Snap Peas
  • 4 oz Shiitake Mushrooms
  • 1 Lemon
  • 1 bunch Thai Basil
  • 3 Cardamom Pods
  • 1 Star Anise
  • ¼ tsp Black Peppercorns
  • 2 Salmon Fillets
  • 2 Tbsps Butter
  • ½ tsp Sesame Seeds
Cook the rice:
1 Cook the rice:
In a small pot, combine the red rice with 1¼ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low, and simmer about 20 minutes, or until the water is absorbed and the rice is cooked through. Add the mirin and miso paste to the cooked rice and stir to combine.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Trim the stems off the sugar snap peas, then slice the peas on an angle. Remove the shiitake mushroom stems and cut the caps into quarters or small wedges if the caps are large. Thinly slice the lemon. Pick the Thai basil leaves off their stems.
Poach the salmon:
3 Poach the salmon:
Fill a deep pan or wide pot with about 1 inch of water. Add the cardamom, star anise, peppercorns, a pinch of salt, and half the lemon slices. Bring the liquid to a boil, then add the salmon. Reduce the heat all the way down to the lowest setting, and cook the salmon 3 to 4 minutes per side, or just until the fish turns opaque on the outside. Gently transfer the poached salmon to a plate.
Add the mushrooms & snap peas:
4 Add the mushrooms & snap peas:
Discard the salmon poaching liquid and wipe out the pan. Melt the butter in the pan on medium-low until foamy. Add the mushrooms and season with salt. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Stir in the sugar snap peas and remaining lemon slices. Gently add the poached salmon to the pan on top of the vegetables and lemon to finish cooking it. Cook 3 to 5 minutes, or until the salmon is cooked through and the snap peas are bright green and tender-crisp.
Plate your dish:
5 Plate your dish:
Divide the rice between 2 plates. Place a piece of salmon along with the sugar snap peas and mushrooms on each plate. Top the salmon with the lemon slices. Tear up the Thai basil leaves before sprinkling them all over the fish and vegetables. Sprinkle the sesame seeds over everything. Enjoy!

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Cook the rice:
1 Cook the rice:
In a small pot, combine the red rice with 1¼ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low, and simmer about 20 minutes, or until the water is absorbed and the rice is cooked through. Add the mirin and miso paste to the cooked rice and stir to combine.
2 Prepare your ingredients:
While the rice cooks, wash and dry the fresh produce. Trim the stems off the sugar snap peas, then slice the peas on an angle. Remove the shiitake mushroom stems and cut the caps into quarters or small wedges if the caps are large. Thinly slice the lemon. Pick the Thai basil leaves off their stems.
Prepare your ingredients:
Poach the salmon:
3 Poach the salmon:
Fill a deep pan or wide pot with about 1 inch of water. Add the cardamom, star anise, peppercorns, a pinch of salt, and half the lemon slices. Bring the liquid to a boil, then add the salmon. Reduce the heat all the way down to the lowest setting, and cook the salmon 3 to 4 minutes per side, or just until the fish turns opaque on the outside. Gently transfer the poached salmon to a plate.
4 Add the mushrooms & snap peas:
Discard the salmon poaching liquid and wipe out the pan. Melt the butter in the pan on medium-low until foamy. Add the mushrooms and season with salt. Cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Stir in the sugar snap peas and remaining lemon slices. Gently add the poached salmon to the pan on top of the vegetables and lemon to finish cooking it. Cook 3 to 5 minutes, or until the salmon is cooked through and the snap peas are bright green and tender-crisp.
Add the mushrooms & snap peas:
Plate your dish:
5 Plate your dish:
Divide the rice between 2 plates. Place a piece of salmon along with the sugar snap peas and mushrooms on each plate. Top the salmon with the lemon slices. Tear up the Thai basil leaves before sprinkling them all over the fish and vegetables. Sprinkle the sesame seeds over everything. Enjoy!