CookGo
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Salted Salmon and Cabbage Mixed Rice

Cost $8, save $5

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Rice

    • 🍚 2 1/4 bowls cooked rice

  • Vegetables

    • 🥬 300g cabbage, chopped
    • 1/2 pack shimeji mushrooms
    • 🧅 Chopped green onion, as needed

  • Fish

    • 🐟 80g salted salmon

  • Seasoning

    • 1/2 tbsp salad oil
    • 🌰 1/2 tsp white sesame seeds
    • 🧈 20g salted butter
    • 2 tbsp ponzu soy sauce
    • 🧂 Pinch of pepper

STEPS

1

Chop the cabbage into bite-sized pieces. Trim the root of the shimeji mushrooms and separate them by hand.

2

Heat salad oil in a frying pan and cook the salted salmon over medium heat until browned.

3

Flip the salmon, cover with a lid, and cook on low heat for about 3 minutes until fully cooked.

4

Remove the bones and skin from the salmon and flake it.

5

Add shimeji mushrooms and cabbage to the pan and stir-fry until softened. Add the butter, ponzu soy sauce, and pepper, and stir until well combined.

6

Combine the warm rice and the stir-fried mixture in a bowl and mix thoroughly.

7

Serve in a dish and garnish with chopped green onion and white sesame seeds.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 20g
    Protein
  • 60g
    Carbs
  • 15g
    Fats

💡 Tips

This dish is great for meal prep and can be stored in the fridge for up to 2 days.You can substitute shimeji mushrooms with other types of mushrooms like button or shiitake.For a lighter version, reduce the amount of butter and use low-sodium ponzu sauce.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.