It’s avocado season! From now through September we’ll be gobbling up our favorite rich and creamy fruit (yup, it’s actually a fruit)! Here’s an idea for tonight’s dinner from one of our favorite Seattle chefs, Erik Tanaka. His Salmon and Brown Rice Bowl is filled with a flavorful shiitake mushroom relish, spicy ginger kale, and a creamy California avocado hollandaise sauce. Can you say yum?! Enjoy this dish with cold sake or sweet plum wine.
Salmon and Brown Rice Bowl with California Avocado Hollandaise Sauce, Shiitake Mushroom Relish and Ginger Kale
Courtesy of California Avocados
Makes 4 servings
1 cup brown rice
1 1/4 cups water
1/2 shallot, diced
1 clove garlic, minced
2 Tbsp. grated fresh ginger
3 Tbsp. rice wine vinegar
1 Tbsp. white (shiro) miso
1 1/2 Tbsp. tahini
5 Tbsp. canola oil
1 tsp. salt
4 (4-oz.) portions of wild salmon (preferably Bristol Bay Sockeye)
1/2 Tbsp. olive oil
2 Tbsp. sesame seeds, toasted
4 oz. kale, washed, stemmed and torn into bite size pieces
California Avocado Hollandaise (see recipe below)
Shiitake Mushroom Relish (see make ahead recipe, below)
3/4 lb. shiitake mushroom caps, wiped clean
3 Tbsp. olive oil
1/8 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. parsley, minced
1 ripe, fresh large California avocado, peeled, seeded and diced
1 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
California Avocado Hollandaise
1 shallot, diced
1 cup rice wine vinegar
2 egg yolks
8 oz. (2 sticks) butter, melted and hot
1 ripe, fresh California Avocado, peeled, seeded, and pureed
1/8 tsp. sea salt
1/2 tsp. lemon juice
Step 1: Preheat oven to 450 degrees F.
Step 2: Wash rice in a bowl in the sink until the water runs clear.
Step 3: Combine shallot, garlic, ginger, red wine vinegar, miso and tahini in a bowl and whisk to combine.
Step 4: Gradually add canola oil until incorporated, and then salt. Set aside.
Step 5: Brush the salmon portions with olive oil and coat with sesame seeds.
Step 6: In a sauté pan over medium heat, sear the salmon flesh side down for three minutes, then flip and sear for 2 additional minutes until done.
Step 7: Put the kale in a bowl and toss ginger dressing to coat the leaves.
Step 8: To serve, divide the rice among 4 deep bowls, and ladle 3 oz. of hollandaise over each bowl.
Step 9: Top rice with ginger-dressed kale, sautéed salmon and shiitake relish, dividing everything evenly.
For the Shiitake Relish:
Step 1: Put the mushroom caps on a baking sheet and toss them with the oil and season with salt and pepper.
Step 2: Spread them out evenly then roast in the oven until tender and browned, stirring occasionally, about 20 minutes. Remove from oven.
Step 3: Thinly slice the caps and put them in a bow and allow to cool.
Step 4: Add the parsley, avocado, vinegar, and lemon juice.
Step 5: Taste and season again with salt and pepper (if needed).
Step 6: Set aside at room temperature.
For the California Avocado Hollandaise Sauce:
Step 1: Place shallot in a saucepan over medium high heat and add the vinegar, allowing the mixture to reduce until only a few tablespoons of syrupy liquid remains.
Step 2: Cool mixture, and then pour into a metal bowl.
Step 3: Add the egg yolks, whisking until incorporated.
Step 4: Place bowl over a double boiler of simmering water, and begin drizzling in the hot melted butter, slowly and gradually, until emulsified.
Step 5: Whisk in the avocado puree, season with salt and lemon juice.
Step 6: Keep warm until ready to serve.
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