When the rice is cooking, roast the vegetables in a hot oven and lightly pickle the cucumbers in a sweet ginger brine. The cucumbers will add a crispy, bright flavor to the bowls. After the vegetables are half-roasted, clear a space in the middle of the baking pan and roast your salmon with a kiss of hoisin to boost color and flavor. For a potent and flavorful dressing, we mixed a portion of the cucumber brine with scallion, oil, and a little more hoisin, stirring some of the dressing into the rice to ensure every bite was full of flavor.
4 scallions, sliced thin on the bias
1 Tbsp. Salt for Life Low Sodium Salt alternative
1 English cucumber, quarter lengthwise and sliced very thin
2 cups Specialty Grains Organic short grain brown rice*
1 lb carrots, any color, sliced thin, about ½ inch thick
2 red bell peppers, seeded and sliced thin
1 lb shiitake or button mushrooms, stemmed, cut in half
1 lb skin-on Salmon fillet, about 1 ½ inches thick (vegan alternative, use firm tofu)
2 Tbsp hoisin sauce, divided
2 Tbsp toasted sesame seeds
*You may use the following grains instead of brown rice: farro, red or white wheat, Kamut®, barley, rye, or buckwheat. Cooking time increases by 10 minutes for Kamut. Cooking time decreases by 5 minutes for buckwheat.