If you’re searching for a dish that combines the earthy goodness of shiitake mushrooms with the rich, buttery taste of salmon, then Shiitake Salmon Claypot Rice is your next culinary adventure. This dish is a beautiful marriage of flavors and textures, served piping hot and perfect for any occasion.

Imagine a claypot filled with fragrant jasmine rice, infused with the savory juices of shiitake mushrooms. As the rice cooks, it absorbs the umami-rich broth, creating a comforting base that’s as aromatic as it is flavorful. Nestled on top is a succulent piece of salmon, lightly marinated in soy sauce, ginger, and a hint of sesame oil. The salmon cooks gently, retaining its delicate texture while soaking up the surrounding flavors.

What Ingredients Do You Need?

To make this delightful dish, you’ll need the following ingredients:

• Jasmine rice (1 cup)
• Salmon fillet (1 piece, about 200g)
• Shiitake mushrooms (100g, sliced)
• Soy sauce (2 tablespoons)
• Ginger (1-inch piece, finely grated)
• Sesame oil (1 tablespoon)
• Green onions (2 stalks, finely chopped)
• Soy glaze (for drizzling)
• Water or chicken broth (1 ½ cups)
• Salt and pepper (to taste)
• Optional: Pickled vegetables or cucumber salad for serving

Imagine a clay pot filled with fragrant jasmine rice, infused with the savoury juices of shiitake mushrooms. As the rice cooks, it absorbs the umami-rich broth, creating a comforting base that’s as aromatic as it is flavorful. Nestled on top is a succulent piece of salmon, lightly marinated in soy sauce, ginger, and a hint of sesame oil. The salmon cooks gently, retaining its delicate texture while soaking up the surrounding flavours.

But the real magic happens at the bottom of the clay pot, where the rice forms a crispy, golden crust known as “socarrat.” This crunchy layer adds an irresistible contrast to the tender rice and melt-in-your-mouth salmon, making each bite a delightful surprise.

Topped with a sprinkle of fresh green onions and a drizzle of soy glaze, this dish is as visually appealing as it is delicious. The shiitake mushrooms add a depth of flavor that complements the richness of the salmon, creating a dish that’s hearty, satisfying, and packed with umami goodness.

Perfect for a cozy dinner or an impressive meal for guests, Shiitake Salmon Claypot Rice is a true testament to the beauty of simple ingredients coming together in harmony. Enjoy it with a side of pickled vegetables or a light cucumber salad to complete the experience.

xoxo, Joe

Shitakei Salmon Claypot Rice

Ingredients

• 1 cup of Jasmine rice

• 1 piece of Salmon fillet (about 200g)

• 100g Shiitake mushrooms, sliced

• Soy sauce (2 tablespoons)

• Ginger (1-inch piece, finely grated)

• Sesame oil (1 tablespoon)

• Green onions (2 stalks, finely chopped)

• Soy glaze (for drizzling)

• Water or chicken broth (1 ½ cups)

• Salt and pepper (to taste)

• Optional: Pickled vegetables or cucumber salad for serving

Methods

• Prepare the Ingredients: Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside. Marinate the salmon fillet in soy sauce, grated ginger, and sesame oil for about 15 minutes. Slice the shiitake mushrooms and chop the green onions.
• Cook the Rice: Heat your claypot over medium heat and add a small amount of sesame oil. Add the drained jasmine rice and stir briefly to coat the grains in oil. Pour in the water or chicken broth and bring it to a simmer.
• Add the Toppings: Once the rice begins to simmer, arrange the sliced shiitake mushrooms on top of the rice. Place the marinated salmon fillet on top of the mushrooms.
• Simmer and Cook: Cover the claypot with a lid and reduce the heat to low. Allow the rice and salmon to cook for about 15-20 minutes, or until the rice is tender and the salmon is cooked through. Check the bottom of the rice occasionally. If you want that crispy, golden crust, let the rice cook a bit longer until it forms.
• Serve: Once done, sprinkle the green onions over the top and drizzle with soy glaze. Serve the Shiitake Salmon Claypot Rice hot, directly from the claypot. Enjoy it with a side of pickled vegetables or a light cucumber salad for a complete meal.

Grilled paneer is a delicious, versatile dish that’s perfect for any occasion. Whether you’re having a barbecue, looking for a quick weeknight meal, or craving something flavorful and vegetarian, this grilled paneer recipe will hit the spot. It’s a fantastic addition to your culinary repertoire, offering a delightful blend of spices and the creamy texture of paneer that makes it irresistible.

What is Paneer?

Paneer is a fresh, non-melting cheese that holds a special place in Indian cuisine. It’s known for its mild flavor and firm texture, making it an excellent base for a variety of dishes. When grilled, paneer transforms into a delectable treat, with a slightly crisp exterior and a soft, creamy interior.

Why We Love Grilled Paneer?

1. Flavour Explosion: The combination of spices used in the marinade infuses the paneer with a burst of flavours that are both bold and aromatic. Each bite offers a harmonious blend of cumin, coriander, garam masala, paprika, and turmeric, complemented by the freshness of lemon juice and the zing of ginger and garlic.
2. Versatility: Grilled paneer can be enjoyed in various ways. Serve it as an appetizer with mint chutney, include it in a salad for added protein, stuff it into a wrap with some fresh veggies, or enjoy it as a main course with rice or naan. Its adaptability makes it suitable for any meal or occasion.
3. Quick and Easy: This recipe is straightforward and doesn’t require extensive preparation. The marinade comes together in minutes, and after a brief marinating period, the paneer grills up quickly. It’s an excellent option for busy weeknights when you want a delicious meal without spending hours in the kitchen.
4. Healthy and Nutritious: Paneer is a great source of protein and calcium, making this dish not only tasty but also nutritious. Paired with fresh vegetables or a salad, grilled paneer makes for a balanced and healthy meal.

Marinate the paneer by mixing olive oil, turmeric, paprika powder, garam masala, five-spice powder, and salt in a large bowl, then add the paneer cubes and toss to coat evenly. Let it marinate for at least 30 minutes. Preheat the grill to medium-high heat and lightly oil the grill grates or pan. Grill the marinated paneer cubes for about 3-4 minutes on each side until they develop a nice char. Transfer to a serving platter, garnish with fresh coriander leaves, and serve hot with mint chutney or a fresh salad.

Versatile and Flavorful

Grilled paneer is incredibly versatile. You can serve it as an appetizer, add it to salads, or even use it as a filling for wraps and sandwiches. It pairs wonderfully with a variety of dips and sauces, making it a hit at any gathering.

Grilled paneer is not just a dish; it’s an experience. The combination of spices and the creamy texture of paneer create a culinary delight that is sure to impress your family and friends. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and guarantees delicious results every time. So fire up the grill and enjoy the savory, smoky goodness of grilled paneer!

Grilled Paneer

Ingredients

• 250 grams of paneer, cut into cubes or thick slices

• 2 tbsp of turmeric powder

• 1 tbsp of five-spice powder

• 2 tbsp of paprika powder

• 3 tbsp of oil (we use olive oil)

• 1 tsp of garam masala

• Salt to taste

Methods

• Marinate the Paneer: In a large bowl, combine all the ingredients. Mix well to form a marinade. Add the paneer cubes and gently toss them until they are evenly coated. Let the paneer marinate for at least 30 minutes to absorb the flavours.
• Preheat the Grill: If you’re using an outdoor grill, preheat it to medium-high heat. For an indoor grill pan, heat it over medium-high heat.
• Grill the Paneer: Lightly oil the grill grates or the grill pan. Place the marinated paneer cubes on the grill and cook for about 3-4 minutes on each side, until they develop a nice char and are heated through. Avoid overcooking, as paneer can become rubbery.
• Serve and Enjoy: Once grilled, transfer the paneer to a serving platter. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice for an extra burst of flavor. Serve hot with mint chutney or a side of fresh salad.