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Salmon Rice Bowl

Rie McClenny's rice bowl is a favorite, featuring salmon, vegetables, avocado, and a fried egg on top.  

Yes! Radish greens have a spicy flavor, similar to arugula. McClenny recommends purchasing radish bunches with fresh, vivid greens to use in this bowl.

Radish greens should be well cleansed to remove any dirt or sand. Soak them in cold water for a few minutes, then rinse them thoroughly.

If you can't find excellent radish greens, use spinach or arugula instead, then season with lemon juice. 

We removed the salmon from the skillet before reducing the remaining liquid to keep it from overcooking as the liquid cooked down.

This rice bowl is an excellent way to utilize leftover salmon and cooked greens. You can also make the pickled radishes ahead of time; they taste best when they are fully pickled.

Remove the green tops off radishes and keep aside. Cut radishes in quarters (approximately 1 1/2 cups). Place the radish quarters in a sterilized big lidded glass jar (approximately 16 oz). 

In a small pot, combine the water, vinegar, white wine, sugar, and salt. Bring to a boil over high heat, stirring regularly, until the sugar and salt have completely dissolved, about 2 minutes. 

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