Smoked Salmon Fettuccine
If you have around 45 minutes to spend in the kitchen, Smoked Salmon Fettuccine might be an excellent
Smoked Fish and Rice Breakfast Bowl
Details
- Servings: 4
- Diet: High-Fiber
- Meal: breakfast, lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- ¼ cup unseasoned rice vinegar
- ¼ cup vegetable oil
- 3 tablespoons plus 1 teaspoon toasted sesame oil
- 3 tablespoons mirin
- 3 tablespoons tahini
- 1 tablespoon plus 1 teaspoon gochujang (Korean red chile paste)
- 1 teaspoon honey
- Kosher salt
- 1½ cups cups gaba (sprouted brown rice) or brown rice
- Kosher salt
- 1 bunch of Swiss chard or kale, ribs and stems removed, coarsely torn (about 8 cups)
- 4 large eggs
- 8 ounces smoked salmon or mackerel, broken into bite-size pieces
- 3 scallions, thinly sliced
- 1 avocado, sliced
- 1 cup mixed tsukemono (Japanese pickles; about 6 ounces)
- Shichimi togarashi (for serving; optional)
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