Salmon with Black Rice
Ingredients
- 1 bowl of black rice
- 250 g salmon, sliced
- Salmon marinade:
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 garlic, bruised
- 1 tbsp chili powder
- 2 tbsp sesame seeds (sprinkled when salmon is grilled)
- Salt and pepper
- Vegetables:
- 1 clove shallot, finely sliced
- 1 bell pepper, cut
- 1 bowl of edamame
- Thai basil leaves
- 1 carrot, grated
- Sauce:
- 2 tbsp grated ginger
- 2 tbsp miso
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp vegetable oil
Cooking Instructions
- Cook the black rice following the package instructions (more water is required to cook black rice than regular white rice).
- Marinate the fish in the marinade for 20 minutes.
- Make the sauce by blending all sauce ingredients until smooth.
- Bake the fish in the oven for 15 minutes. Add salt, pepper, and sesame seeds.
- Plate the black rice with the salmon on top and the mixed vegetables around. Finish it by drizzling the sauce aesthetically.
- Ready to serve.
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