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Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale

Total time:

50 min

Prep time:

20 min

Cook time:

30 min

Salmon and Brown Rice Bowl with California Avocado Hollandaise, Shiitake Relish and Ginger Kale


Spicy ginger kale and sautéed salmon marry perfectly with a tangy shiitake mushroom relish and creamy California avocado hollandaise.


Serves: 4

1 cup brown rice (preferably Sukoyaka)
1 1/4 cups water
1/2 shallot, diced
1 clove garlic, minced
2 Tbsp. grated fresh ginger
3 Tbsp. rice wine vinegar
1 Tbsp. white (shiro) miso
1 1/2 Tbsp. tahini
5 Tbsp. canola oil
1 tsp. salt
4 (4-oz.) portions of wild salmon (preferably Bristol Bay Sockeye)
1/2 Tbsp. olive oil
2 Tbsp. sesame seeds, toasted
4 oz. kale, washed, stemmed and torn into bite size pieces
California Avocado Hollandaise (see recipe below)
Shiitake Mushroom Relish (see make ahead recipe, below)
Shiitake Relish
3/4 lb. shiitake mushroom caps, wiped clean
3 Tbsp. olive oil
1/8 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. parsley, minced
1 ripe, Fresh California Avocados, peeled, seeded and diced
1 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
California Avocado Hollandaise
1 shallot, diced
1 cup rice wine vinegar
2 egg yolks
8 oz. (2 sticks) butter, melted and hot
1 ripe, Fresh California Avocado, peeled, seeded, and pureed
1/8 tsp. sea salt
1/2 tsp. lemon juice

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Preheat oven to 450 degrees F.
  2. Wash rice in a bowl in the sink until the water runs clear.
  3. Combine shallot, garlic, ginger, red wine vinegar, miso and tahini in a bowl and whisk to combine.
  4. Gradually add canola oil until incorporated, and then salt. Set aside.
  5. Brush the salmon portions with olive oil and coat with sesame seeds.
  6. In a sauté pan over medium heat, sear the salmon flesh side down for three minutes, then flip and sear for 2 additional minutes until done.
  7. Put the kale in a bowl and toss ginger dressing to coat the leaves.
  8. To serve, divide the rice among 4 deep bowls, and ladle 3 oz. of hollandaise over each bowl.
  9. Top rice with ginger-dressed kale, sautéed salmon and shiitake relish, dividing everything evenly. Enjoy!

Shiitake Relish

  1. Put the mushroom caps on a baking sheet and toss them with the oil and season with salt and pepper.
  2. Spread them out evenly then roast in the oven until tender and browned, stirring occasionally, about 20 minutes. Remove from oven.
  3. Thinly slice the caps and put them in a bow and allow to cool.
  4. Add the parsley, avocado, vinegar, and lemon juice.
  5. Taste and season again with salt and pepper (if needed).
  6. Set aside at room temperature.

California Avocado Hollandaise

  1. Place shallot in a saucepan over medium high heat and add the vinegar, allowing the mixture to reduce until only a few tablespoons of syrupy liquid remains.
  2. Cool mixture, and then pour into a metal bowl.
  3. Add the egg yolks, whisking until incorporated.
  4. Place bowl over a double boiler of simmering water, and begin drizzling in the hot melted butter, slowly and gradually, until emulsified.
  5. Whisk in the avocado puree, season with salt and lemon juice.
  6. Keep warm until ready to serve. (A thermos is great for this.)

Serving Suggestion: This bowl is perfect for lunch or dinner- just add dessert!

Beverage Pairing: Sake or sweet plum wine.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Eric Tanaka for the California Avocado Commission


(1 Ratings)