Pacific Northwest Cedar-Style Salmon Rice Bowl

Ingredients

• 1 1/4 lb salmon fillet
• 1 1/2 cups short-grain rice
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 3 garlic cloves, minced
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 3 tbsp chopped fresh dill
• 2 scallions, sliced
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 2 cups salted water, covered, over the lowest heat for 15 minutes and leave it covered off the heat.
2. Toss the cucumber with the rice vinegar and a pinch of salt and leave it to pickle lightly.
3. Heat the oven to 425F (220C) and line a sheet pan with parchment.
4. Pat the salmon completely dry and season it with salt and pepper. Whisk the maple syrup, mustard, soy sauce, oil, and garlic into a glaze.
5. Set the salmon skin side down on the pan and brush with half the glaze.
6. Roast for 10 to 12 minutes for a 1-inch fillet, brushing with the remaining glaze halfway through, until the thickest part reaches 125F (52C) for medium or 145F (63C) for fully cooked.
7. Pull it early. Salmon carries over several degrees off the heat, and a fillet that looks perfect in the oven is dry by the time it reaches the plate.
8. Rest for 5 minutes, then flake into large pieces and serve over the rice with the pickled cucumber, dill, scallions, and lemon wedges.

Allergen note: Contains gluten, soy, fish and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.