

Glazed Salmon Bowl with Brown Rice, Shiitakes, Roasted Scallions & Soy Marinated Eggs by Foodie’s Chef Laura Brennan
September 25, 2023
Often, it’s a picture in a magazine that inspires a recipe and that’s exactly what happened here. I saw a picture of ‘jammy’ looking soy & teriyaki marinated eggs and thought: “I’d like to make (eat) them”. And that initiated my recipe process. What do I want to eat with these eggs? First, some soy-glazed salmon and then I had an idea to use up two ingredients from my Farmer’s Market Veggie Share: (grilled/broiled) scallions and (sautéed) shiitake mushrooms and finally some brown rice or other grain to tie the dish together. Eh voila ! That’s how this recipe was born.
- Yields: 4 Servings
Ingredients
Soy-Marinated Eggs
(Makes extra marinade; some used to use cooking the salmon.)
6 large eggs
½ cup teriyaki sauce
½ cup soy sauce
3 tablespoons honey
1 cup warm water
2 tablespoons chopped ginger root (fresh or jarred/prepared)
Lime Juice : ½ -1 whole lime (depends on its ‘juciness’)
1 pound salmon fillet, boneless and skinless
½ lime
8 ounces shiitake mushrooms
2 tablespoons finely minced shallots
1 small clove garlic, thinly, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
Pinch kosher salt
A few twists of the peppermill
Optional: a pinch of fresh or dried thyme
8 scallions, washed and trimmed
1 teaspoon olive oil, more if needed
Pinch of kosher salt
2 cups prepared rice or grain of your choice
Optional Garnish: 1-2 tablespoons toasted sesame seeds
Directions
Soy marinated eggs
Make the soy-teriyaki marinade: In a bowl, whisk together the teriyaki sauce, the soy sauce, the
honey and 2-3 tablespoons fresh chopped ginger root. Whisk until honey is dissolved and all the
ingredients are combined. Add the juice of ½ to 1 whole lime. Taste to see how much lime to
add. The limejuice should ‘temper’ the sweetness of the honey and teriyaki sauces. Set aside ½
cup to marinate the salmon and put the rest in a container that will hold the 6 hard cooked
peeled eggs.
Hard-cook, peel and marinate the eggs: Bring a saucepan of water to a boil and slowly lower 6
large eggs into the boiling water with a (slotted) spoon. When the water returns to a boil, set
the timer for 7 minutes. Meanwhile make an ice bath in the sink in a bowl large enough to hold
the 6 eggs. When the timer goes off, drain the eggs and add them to the ice bath. Chill for 3-5
minutes or until the eggs are cold enough to handle. One-at-a-time, crack the eggs against the
side of the sink or the bowl. Roll the eggs as you crack them all over. (Don’t press too hard, you
don’t want to crush the eggs.) Start to peel the eggs at the ‘fatter’ end, there will be an airpocket
there that will make the peeling process easier to start. Put the eggs into the marinade
and let the eggs marinate, refrigerated, for at least four hours. Moisten a paper towel in the
marinade and press on the top of the eggs to help keep them submerged. Turn after a couple
of hours. You can leave the eggs in the marinade for 24-36 hours, but are ready to use after 4
hours.
Sauté the mushrooms:
Trim the bottoms and thick/tough/dry stems (if any) from the mushrooms. Cut in half if they
are large. Rinse in a strainer under cool running water. Shake dry and spread out on a towel to
air dry. Set them aside.
Warm 2 tablespoons of olive oil in a small sauté pan and add the shallots along with a pinch of
kosher salt. Add the butter. When the shallots seem translucent, add the garlic and continue
to cook until the garlic has softened. Add the mushrooms and stir to combine. Add another
pinch of salt. Reduce heat to low and cover the pan. Cook for 4-5 minutes or until mushrooms
are tender. Remove cover, taste and adjust seasoning. Add thyme if using and add a few twists
of the peppermill. Set pan aside.
Cook the scallions: Trim the scallions to about 8-inches in length. Remove the root ends, flush
to the ends of the whites. Wash and completely dry the scallions on a towel.
Rub a sheet pan with a teaspoon of olive oil. Lay the scallions out on the sheet pan and turn
over to lightly coat. Sprinkle with kosher salt. (Note: if you add too much oil, it may flare-up
and burn.) Lightly grill/char the scallions or hold the pan under the broiler for 3-4 minutes,
turning when one side is charred & blistered. Set sheet pan aside to cool.
Cook the salmon: Cut the salmon into four each, 4-ounce portions. Line a sheet pan or baking
dish with parchment paper. Lay the salmon out in the pan and spoon 1-2 tablespoons of the
reserved teriyaki-soy marinade over each piece. Let marinate for about 10 minutes while the
oven is pre-heating to 325 degrees F. Roast/bake the salmon for 10-12 minutes or more
depending on how cooked you like it. Remove pan from oven and squeeze the juice of ½ lime
over all the pieces. Set aside. Turn the oven off.
BUILD the BOWLS! Briefly warm four bowls in the turned-off oven and spoon a portion of
cooked rice or other grain/noodle into the bottom of each bowl. Lay a piece of fish on top of
the rice. Add some cooked shiitakes to each bowl and ‘twirl’ 2 grilled/broiled scallions on top of
each portion. Remove 4 eggs from the marinade and pat dry. Cut the eggs in half and add 2-egg
halves to each bowl. Drizzle with some more of the reserved soy-teriyaki marinade. Sprinkle
with toasted sesame seeds (optional) serve and enjoy!
Prep Time: 20 minutes
Cooking time: 20 minutes