Salmon and Edamame Rice Pilaf with Ginger and Dashi
Short-grain rice is toasted with fresh ginger, simmered in savory dashi, then topped with salmon fillets and edamame that steam gently on top of the rice. The salmon is flaked through the pilaf at the end for a fragrant one-pot dinner.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 30 min
- Total
- 1 hr 15 min
- Makes
- 4 generous servings (about 6 cups / 1.4 L pilaf)
Steps
Before you start
- Thaw the frozen shelled edamame in a bowl of cool water for 10 minutes, or overnight in the fridge, then drain.
- Have the dashi ready and at room temperature or warm. Make it from kombu and bonito flakes, or dissolve instant dashi powder in water.
- Use a pot with a tight-fitting lid. Do not lift the lid while the rice cooks, because escaping steam leaves the rice undercooked.
- Take the salmon out of the fridge when you start rinsing the rice so it cooks evenly.
Rinse and soak rice
- Put the rice in a large bowl and cover with cold water.
- Swirl with your hand, then pour off the cloudy water.
- Repeat 3 to 4 times until the water is only faintly cloudy.
- Cover the rice with fresh cold water and soak for 15 minutes.
- Drain in a fine-mesh sieve and let it sit for 5 minutes to drain well.
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Ready when: Grains look opaque white and no longer drip when the sieve is tilted
Tip: Do not skip draining. Extra clinging water would make the pilaf mushy.
Prep salmon and aromatics
- Pat the salmon dry with paper towels.
- Sprinkle the flesh side with the kosher salt and brush with 1 tsp soy sauce.
- Leave at room temperature.
- Mince the ginger, slice the scallion whites and greens (keep them separate), and drain the edamame.
- In a measuring cup, stir the dashi, 1 tbsp soy sauce and the mirin together.
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Ready when: Salmon looks dry on the surface and the liquid is evenly mixed
Tip: Check the salmon with your fingertips for pin bones and pull out any you find with tweezers.
Toast rice with ginger
- Heat the neutral oil in the 3-quart pot over medium heat for 1 minute.
- Add the ginger and scallion whites and stir for 30 seconds.
- Add the drained rice and stir constantly for 2 to 3 minutes so every grain is coated in oil.
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Ready when: Ginger smells fragrant and the rice looks slightly translucent at the edges and sounds dry and crackly against the pot
Tip: Lower the heat if the ginger starts to brown, because browned ginger tastes bitter.
Add dashi and boil
- Pour the dashi mixture over the rice and stir once to level the rice and scrape up anything stuck to the bottom.
- Bring to a boil, uncovered, without further stirring.
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Ready when: Liquid is bubbling vigorously across the whole surface (about 3 minutes)
Tip: Stirring after this point releases starch and makes the pilaf gummy.
Cover and simmer rice
- Reduce the heat to low, cover tightly, and cook for 8 minutes without lifting the lid.
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Ready when: Steam escapes in a thin, steady wisp from under the lid, and most of the liquid is absorbed
Tip: If steam is blowing out loudly, lower the heat or set a folded kitchen towel under the lid.
Top with salmon and edamame
- Quickly lift the lid and scatter the edamame over the rice.
- Nestle the salmon fillets on top, skin-side up, spacing them evenly.
- Replace the lid right away.
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Ready when: Fillets sit level on top of the rice and the lid is back in place within 30 seconds
Tip: Work fast so the pot doesn't lose steam.
Steam salmon on rice
- Keep the heat on low and cook, covered, for 10 minutes.
- Then check the thickest part of a fillet with an instant-read thermometer.
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Ready when: Salmon registers 145°F (63°C) in the thickest part, looks opaque and flakes easily
Tip: If the salmon is not at 145°F (63°C), cover and cook 2 more minutes, then check again.
Rest off the heat
- Turn off the heat and leave the pot covered, undisturbed, for 10 minutes.
- This lets the rice finish steaming and the grains firm up.
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Ready when: Rice is tender and fluffy and no liquid pools at the bottom
Tip: Resist opening the lid early. The resting time is what keeps the rice from being wet.
Flake and fold
- Lift the salmon onto a plate and peel off and discard the skin.
- Break the salmon into large flakes with a fork.
- Drizzle the sesame oil over the rice and gently fold with a rice paddle or spoon, using a cutting and lifting motion to fluff the grains.
- Fold in the salmon flakes and most of the scallion greens.
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Ready when: Grains are separate and evenly glossy, with salmon in large flakes
Tip: Fold gently so the salmon stays in chunks and does not turn to paste.
Garnish and serve
- Spoon the pilaf into four bowls.
- Top with the toasted sesame seeds and the remaining scallion greens.
- Serve hot.
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Ready when: Pilaf is steaming hot and fragrant
Good to know
Tips
- Rinsing the rice well removes surface starch and keeps the pilaf light and separate rather than sticky.
- Use a heavy pot. A thin pot scorches the bottom layer of rice before the top is done.
- A thin, golden crust of rice at the bottom of the pot is a bonus. Scrape it up and serve it on top.
- Fillets of even thickness cook at the same rate. Fold thin tail ends under before placing them on the rice.
Make ahead
You can rinse and drain the rice up to 1 day ahead and keep it covered in the fridge. Make the dashi up to 3 days ahead and refrigerate. Cook the pilaf just before serving.
Storage & reheating
Room temperature: no more than 2 hours. Fridge: cool quickly and store in an airtight container for up to 2 days. Freezer: freeze portions for up to 1 month, though the salmon texture is best fresh. Reheat in a covered microwave-safe bowl with 1 tbsp of water per portion for 1 to 2 minutes, stirring halfway, until steaming hot (165°F / 74°C).
Substitutions
- dashi → 1 tsp instant dashi granules dissolved in 2 cups (480 ml) hot water. Convenient and widely available. Check the salt level of your brand and taste before adding more soy sauce.
- mirin → 1 tbsp (15 ml) dry sherry or sake plus ½ tsp sugar. Gives a similar gentle sweetness.
- shelled edamame → fresh or frozen green peas. Use the same amount and add them at the same time. Milder in flavor.
- skin-on salmon fillets, about 1 inch (2.5 cm) thick → skin-on ocean trout or arctic char fillets of similar thickness. Cook to the same 145°F (63°C) internal temperature.