Easy Rice Porridge with Salmon
Easy Rice Porridge with Salmon

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy rice porridge with salmon. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

For those feeling under the weather, this is a good dish for recuperation as this rice porridge is easy to digest and nutritious. I cooked the porridge in a rice cooker which comes with a 'Porridge' function. Salmon and Coconut Rice Bowls with Sriracha Honey Yummly. salmon fillet, lemon juice, onion.

Easy Rice Porridge with Salmon is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Easy Rice Porridge with Salmon is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have easy rice porridge with salmon using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Rice Porridge with Salmon:
  1. Make ready 300 ml Water
  2. Prepare 1 fillet Lightly-salted salmon
  3. Prepare 1 rice bowl worth Plain cooked rice
  4. Get 30 grams Mushrooms of your choice (I used shimeji mushrooms)
  5. Take 1 roughly 10 cm worth Japanese leek
  6. Get 5 to 6 Mitsuba
  7. Prepare 1 Egg
  8. Take 2 tbsp Mentsuyu
  9. Get 1 Mirin (to spread on salmon before heating)

Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish. This simple comfort food is easy to digest and is often used to relieve gastrointestinal discomfort. These benefits are frequently enhanced with the flavoring ingredients.

Instructions to make Easy Rice Porridge with Salmon:
  1. Brush mirin on the salmon. Grill well on both sides. Also refer to.
  2. Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
  3. Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
  4. Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
  5. Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.

Keyword: brown sugar, jasmine rice, Salmon and Rice, salmon fillets. Add water and Jasmine rice to the Instant Pot. Place a layer of salmon fillets on the Jasmine rice. Baste the salmon with a mixture of honey, soy sauce, and crushed red pepper while cooking to add a sweet and spicy glaze. Traditional Cantonese rice porridge (congee) recipe make easy.

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