Salmon Shiitake Rice Bowls
Ingredients
- 2 tablespoons white or yellow miso paste
- 4 teaspoons honey
- 2 tablespoons unseasoned rice vinegar
- 4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
- ½ English cucumber, thinly sliced
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
- 1 cup jasmine rice, rinsed
- 1 cup frozen peas
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