Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale

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 Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale

Spicy ginger kale and sautéed salmon marry perfectly with a tangy shiitake mushroom relish and creamy California avocado hollandaise.


Serves: 4
cup  brown rice (preferably Sukoyaka)
1 1/4  cups  water
1/2    shallot, diced
  clove garlic, minced
Tbsp.  grated fresh ginger
Tbsp.  rice wine vinegar
Tbsp.  white (shiro) miso
1 1/2  Tbsp.  tahini
Tbsp.  canola oil
tsp.  salt
  (4-oz.) portions of wild salmon (preferably Bristol Bay Sockeye)
1/2  Tbsp.  olive oil
Tbsp.  sesame seeds, toasted
oz.  kale, washed, stemmed and torn into bite size pieces
  California Avocado Hollandaise (see recipe below)
  Shiitake Mushroom Relish (see make ahead recipe, below)
    Shiitake Relish
3/4  lb.  shiitake mushroom caps, wiped clean
Tbsp.  olive oil
1/8  tsp.  kosher salt
tsp.  freshly ground black pepper
Tbsp.  parsley, minced
  ripe, Fresh California Avocados, peeled, seeded and diced
Tbsp.  balsamic vinegar
tsp.  fresh lemon juice
    California Avocado Hollandaise
  shallot, diced
cup  rice wine vinegar
  egg yolks
oz.  (2 sticks) butter, melted and hot
  ripe, Fresh California Avocado, peeled, seeded, and pureed
1/8  tsp.  sea salt
1/2  tsp.  lemon juice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 450 degrees F.
  2. Wash rice in a bowl in the sink until the water runs clear.
  3. Combine shallot, garlic, ginger, red wine vinegar, miso and tahini in a bowl and whisk to combine.
  4. Gradually add canola oil until incorporated, and then salt. Set aside.
  5. Brush the salmon portions with olive oil and coat with sesame seeds.
  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.
  7. Put the kale in a bowl and toss ginger dressing to coat the leaves.
  8. To serve, divide the rice among 4 deep bowls, and ladle 3 oz. of hollandaise over each bowl.
  9. Top rice with ginger-dressed kale, sautéed salmon and shiitake relish, dividing everything evenly. Enjoy!

Shiitake Relish

  1. Put the mushroom caps on a baking sheet and toss them with the oil and season with salt and pepper.
  2. Spread them out evenly then roast in the oven until tender and browned, stirring occasionally, about 20 minutes. Remove from oven.
  3. Thinly slice the caps and put them in a bow and allow to cool.
  4. Add the parsley, avocado, vinegar, and lemon juice.
  5. Taste and season again with salt and pepper (if needed).
  6. Set aside at room temperature.

California Avocado Hollandaise

  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.
  2. Cool mixture, and then pour into a metal bowl.
  3. Add the egg yolks, whisking until incorporated.
  4. Place bowl over a double boiler of simmering water, and begin drizzling in the hot melted butter, slowly and gradually, until emulsified.
  5. Whisk in the avocado puree, season with salt and lemon juice.
  6. Keep warm until ready to serve. (A thermos is great for this.)

Serving Suggestion: This bowl is perfect for lunch or dinner- just add dessert!

Beverage Pairing: Sake or sweet plum wine.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Eric Tanaka

Chef Eric Tanaka for the California Avocado Commission

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