Ingredients

Method

1. 1

   Season the salmon filet generously on all sides with salt and pepper.

2. 2

   In a clay pot or Dutch oven, heat olive oil over medium-high heat. Place the salmon skin-side down and pan-fry for 3 minutes on each side until golden brown.

3. 3

   Remove the salmon from the pot and set it aside.

4. 4

   In the same pot, add the sliced shiitake mushrooms, shimeji mushrooms, and minced garlic. Sauté for 2-3 minutes until the mushrooms have softened and browned slightly.

5. 5

   Add the uncooked rice to the pot. Season with soy sauce and black pepper. Mix everything together well.

6. 6

   Pour in the stock of your choice and stir to combine.

7. 7

   Place the seared salmon back into the pot, on top of the rice and mushrooms.

8. 8

   Bring the liquid to a simmer, then cover the pot, reduce the heat to low, and cook for 15 minutes.

9. 9

   While the rice is cooking, prepare the miso butter sauce. In a separate small pan over medium heat, add the lemon juice and butter.

10. 10

    Once the butter has melted, stir in the miso paste until it dissolves.

11. 11

    Add the chopped chives and fresh dill to the sauce and stir to combine. Remove from heat.

12. 12

    Once the rice is cooked, open the pot and drizzle the miso butter sauce over the salmon and rice.

13. 13

    Use a spatula or rice paddle to gently flake the salmon and mix it into the rice. Serve immediately.