Salmon Chazuke with Garlic Almonds
Chazuke is a comforting and satisfying Japanese dish that can easily be adjusted for anyone's taste. It's made by pouring green tea (or another hot liquid, like broth) over steamed rice and toppings. Our heart-healthy chazuke is served with salmon fillets and topped with furikake and our savory Garlic Almonds.
- 1½ cups short-grain white rice
- ¾ teaspoon fine sea salt, divided
- 4 bags genmaicha green tea or 4 teaspoons loose-leaf tea in a tea strainer
- 1 pound salmon, cut into 4 small fillets
- ½ cup Santé Garlic Almonds, roughly chopped
- 4 teaspoons furikake
- 2 green onions, thinly sliced
- In a medium saucepan, combine rice, ½ teaspoon salt, and 1¾ cups water. Bring to a boil, cover, and reduce heat to low to simmer until rice is cooked through, about 15 minutes. Let sit, covered, off the heat for 5 minutes.
- While rice cooks, in a wide saucepan bring 4 cups water to a bare simmer (about 180°F). Take off the heat, add tea bags, and let steep 8 minutes. Remove tea, place pan back over medium heat, and add salmon. Cook at a very low simmer, basting salmon occasionally with tea, until salmon is cooked through, about 8 minutes. Remove salmon from liquid.
- Divide rice and green tea between bowls. Top with salmon and sprinkle with almonds, furikake, and green onion.