Unique flavors augment delicate salmon in a dish sure to become a quick-and-easy favorite. Ginger, a pungent flavor with notes of woodiness, is mixed with ponzu sauce, a tart Japanese favorite. Together, they are a powerhouse with the fish, and feel free to mix the tangy-goodness with the mushroom jasmine rice. Put it on everything: your steaks, your cereal, your morning coffee… we won't judge!
Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and mince white portions of green onions. Thinly slice remaining green portions on an angle, keeping green and white portions separate.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Combine ponzu, ginger, remaining white portions of green onions, and ½ tsp. olive oil in a mixing bowl until ginger is completely combined. Set aside.
Finish the Rice
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 4-5 minutes.
Add rice, peas, half the white portions of green onions (reserve remaining for sauce), garlic, ½ tsp. salt, and ¼ tsp. pepper. Stir occasionally until warmed through, 2-3 minutes.
Remove rice to a plate.
Wipe pan clean and reserve.
Cook the Salmon
Return pan used to cook rice and mushrooms to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan and sear until golden brown, 4-6 minutes.
Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing salmon with sauce and vegetables with green portions of green onions. Bon appétit!