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  cooking class    with Chef Wolfgang Puck
Soy Steamed Salmon filets with Shiitake Brown Rice
 
Yield: 2 Servings

Ingredients:
 
2 salmon filets, 3-4 ounces each
1 Tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne
1 green onion, cut into julienne
1 big clove garlic, cut into julienne
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons good olive oil
1/2 cup dried shiitake mushrooms (rehydrated)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper to taste
1 green onion, sliced thinly on the bias
 
Directions:
 
  1. Place salmon in steamer basket. Set on a plate to catch any dripping. Rub mushroom soy over salmon. Top evenly with ginger, green onion and garlic. Set aside to marinate for 20 minutes.
  2. Combine remaining ingredients except for green onion into rice cooker bowl. Stir, close and press COOK.
  3. After 20 minutes, add basket with salmon. Cook 5-10 minutes or till fish is done to your liking.
  4. When machine switches to KEEP WARM, fluff rice and fold in remaining green onion. Serve with salmon.
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