Brown Rice Salmon Bowl with Pickled Cucumbers

This recipe was reduced to serve 2, but the measurements used for the dressing were not reduced (I think it needed the additional amount). To increase to 4 servings, see original recipe.

Adapted from Americas Test Kitchen

Ingredients

• 1/4 cup vegetable oil, divided
• 3 scallions, white and green parts separated and sliced thin on bias
• 2 teaspoons grated fresh ginger, divided
• 1/3 cup distilled white vinegar
• 1 tablespoon sugar
• 1 3/4 teaspoons table salt, divided, plus salt for cooking rice
• 1/2 English cucumber, quartered lengthwise, seeded, and sliced on bias 1/4 inch thick
• 1/2 cup brown rice
• 1/2 pound carrots, peeled and sliced on bias 1/2 inch thick
• 1/4 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
• 1/2 pound of salmon, about 1.5 inches thick at thickest part
• 2 teaspoons hoisin sauce, divided
• 1/2 tablespoon sesame seeds, toasted in a dry skillet for about a minute and promptly removed from pan

Instructions

1. Adjust oven rack to lowest position and heat oven to 500 degrees.
2. Dressing
   • Heat 2 tablespoons oil in the pot you will use to make the rice.
   • Add scallion whites and 1 1/2 teaspoon ginger; cook, stirring constantly, until fragrant, about 30 seconds. Transfer scallion mixture to small bowl.
   • Mix in 2 teaspoons hoisin.
3. Rice
   • In the now-empty pot, cook brown rice with 1/2 teaspoon salt, according to package instructions.
4. Pickled Cucumbers:
   • Whisk 1/3 cup vinegar, 1 tablespoon sugar, 3/4 teaspoons salt, and 1/2 teaspoon grated ginger in medium bowl until sugar is dissolved. Add cucumber and stir until coated. Set aside, stirring occasionally.
5. Roasted Carrots & Mushrooms
   • Toss carrots with 1/2 tablespoon oil and 1/4 teaspoon salt. Spread in even layer on half of rimmed baking sheet.
   • Toss mushrooms with 1 tablespoon water, 1/2 tablespoon oil, and 1/4 teaspoon salt; spread in even layer on other half of sheet. Roast until vegetables are just beginning to soften and brown, about 10 minutes. Remove from oven and reduce heat to 275-F.
6. Salmon
   • Brush flesh side of each piece of salmon with 1/2 teaspoon hoisin sauce.
   • Push vegetables aside to clear space in middle of sheet. Place salmon, skin side down, in clearing.
   • Return sheet to oven and roast until centers of fillets are register 125 degrees (for medium-rare), 10 to 12 minutes
7. Measure out 1/4 cup cucumber liquid and add to scallion mixture.
8. Stir 3 tablespoons of the dressing into rice.
9. Spoon rice into 2 wide bowls. Remove skin from salmon and place 1 piece on top of rice.
10. Arrange carrots, mushrooms, and cucumbers in piles that cover rice.
11. Drizzle salmon and vegetables with dressing to taste.
12. Sprinkle with sesame seeds and scallion greens.