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
- Adjust oven rack to lowest position and heat oven to 500 degrees.
- 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.
- Rice
- In the now-empty pot, cook brown rice with 1/2 teaspoon salt, according to package instructions.
- 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.
- 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.
- 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
- Measure out 1/4 cup cucumber liquid and add to scallion mixture.
- Stir 3 tablespoons of the dressing into rice.
- Spoon rice into 2 wide bowls. Remove skin from salmon and place 1 piece on top of rice.
- Arrange carrots, mushrooms, and cucumbers in piles that cover rice.
- Drizzle salmon and vegetables with dressing to taste.
- Sprinkle with sesame seeds and scallion greens.