Salmon Mushroom Rice Bowls

This is as good, as healthy, as delicious and as sustainable as dinner gets.

The salmon are running, and whether you have access to the spring’s wild harvest from a responsibly managed fishery or buying some of the amazing farm-raised product out there (I used Ora King for this recipe), this is the time of year to turn your attention to the edible phenomena that come with the shoulder season most of the country is in right now. Cooking with peas, greens, mushrooms, salmon, baby lamb, cabrito, trout, soft crabs, shad and shad roe, asparagus and artichokes is one of the joys of the first blush of spring for any cook.