Pan-Seared Salmon with Marinated Mushrooms and Coconut Wild Rice
Perfectly pan-seared salmon with crispy skin paired with some sweet and tangy marinated mushrooms and aromatic coconut wild rice blend. This is an easy, tasty salmon entry that's great for lunch and dinner.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup wild rice blend ((we used Lundberg brand))
- 1 cup water
- ¾ cup coconut milk ((or 6 fl. oz.))
- Pinch of salt
- 2 teaspoon honey ((optional))
- 1 pound mushrooms, cleaned and trimmed ((we used oyster mushrooms))
- oil ((for sautéing))
- ½ teaspoon salt
- 3 cloves garlic, minced
- ¼ cup rice vinegar ((or sushi vinegar))
- 2 Tablespoon brown sugar ((light or dark))
- 1 tsp Korean pepper flakes ((or reg. crushed peppers flakes))
- 4 piece salmon filets, skin on, descaled ((4-6 oz each))
- Salt and pepper to taste
- oil ((for pan-searing))
- Green onion, sliced ((optional for garnish))
Instructions
- 1
For the rice:
- 2
Wash and rinse the rice 1-2 times.Combine rice, water, coconut milk, and salt into a medium size, heavy bottom pot.Over medium high heat, bring rice to a boil. Turn the heat down immediately to low and give the rice mixture a good stir. Cover the pot and let the rice cook for about 45 minutes. *If the rice is still slightly crunchy, add 2-3 TBSP of water and continue to cook for a few more minutes.*Once the rice is done, fluff with a fork. Keep warm.Optional: Drizzle in 2 teaspoons of honey while fluffing to add some sweetness.For rice cooker: Cook on regular rice or brown rice setting.For Instant Pot: Pressure cook on high pressure setting for 15 minutes, vent sealed, and natural release for 10 minutes.
- 3
For the mushrooms:
- 4
In a large sauté pan over medium heat, add a good drizzle of vegetable oil (enough to coat the bottom of the pan). Once the oil is shimmering and hot, add the mushrooms and season with salt. Cook for 1-2 minutes. Add the garlic and cook for another 2 minutes. Remove from heat.Add rice vinegar, brown sugar, and pepper flakes to a medium bowl. Stir until sugar dissolves. Add the sautéed mushrooms. Stir together to marinate. Let it sit at room temperature if eating right away, or place in fridge if making ahead of time.
- 5
For the salmon:
- 6
Rinse the salmon filets and gently pat dry with paper towel. With a sharp knife, make 3-4 shallow, diagonal cuts on the salmon skin (about ⅛ inch deep). Season both sides of the salmon with salt. *If seasoning with cracked black pepper, DO NOT sprinkle on skin side. It will burn.*Over medium high heat, add a good drizzle of vegetable oil to a nonstick pan (or well oiled stainless steel pan). When the pan is hot, place the salmon filets in the pan*, skin side down. Cook the salmon for 4-5 minutes until the skin is crispy and the salmon is ⅔ of the way cooked. Flip the salmon fillets and cook for 15-45 seconds. Remove from heat and let the salmon rest, skin side up, on a plate lined with paper towel for 1-2 minutes.*DO NOT overcrowd pan. Cook a couple of fillets at a time if needed. Overcrowding will steam the fish and result in soggy salmon skin.*
- 7
Enjoy!Enjoy the salmon while it's hot with the marinated mushrooms and coconut wild rice. The leftover marinade makes a great sauce for the salmon. Garnish the dish with some sliced green onions if you wish.