Honey-soy glazed salmon with black rice and asparagus

2 servings; 30 min preparation; 15 min cooking time.
If you want a light and delicious, but yet unusual dinner, this is the right recipe for you. It’s Asian inspired, healthy and so full of flavor!

The black rice, called also forbidden rice, is an incredible product. It contains many more proteins, fibers and antioxidants than any other kind of rice. It’s gluten-free, so it’s very good for people with allergies. This black grain protects your heart and arteries. It fights bad cholesterol and diabetes.

I find the taste of this type of rice much better than any other, so I will include it very often in mu menu.


Ingredients

  • 2 salmon fillets (about 170 g each)
  • 250 g forbidden black rice
  • 100 g small asparagus
  • 1 red bell pepper, chopped
  • 1/2 tsp black or white sesame seeds
  • 1 tbsp mild olive oil

for the glaze:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1/2 res chili pepper (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Preparation

Whisk the ingredients for the glaze in a bowl until the mixture is smooth. Clean the fish from bones or scales, if any. Put the fish in the bowl with the glaze and make sure that the fillets are fully covered with the glaze. Cover with plastic foil and set in the fridge to marinade for at least 30 min.

Rice: Heat a sauce pan with 2 cups of water over medium heat. Add the rice and bring to the boil. Cook for 20 to 30 min or according to the description on the box. Season with salt and pepper according to your taste. Leave it for 10 more min with a lid on.

Salmon: Heat oil in a pan over medium-high heat. When the pan is hot, put the salmon fillets without the glaze. Cook for 4 min on each side or until golden. Remove the fillets and pour the glaze in the pan. Heat for a couple of min.

Vegetables: Chop the bell pepper fine. Cut the asparagus in small pieces. the Bring sauce pan with 1 l of water with salt to the boil. Add the bell pepper and the asparagus and blanche for 2 min. Don’t boil the vegetables too long, because they will get soft. Drain and set aside. Cook tbe vegetables in the very end so that they are still warm.

Mix the vegetables with the rice. Adjust the seasoning if needed. Put the fish fillet on top. Pour a little bit of the glaze. Toss sesame seeds on top. Enjoy!

7 Comments Add yours

  1. I actually eat black rice at times with various dishes and I love its nutty texture πŸ™‚

    Like

    1. V says:

      Since I tried it, I don’t want any other kind of rice πŸ˜‰ I love the texture too, so good! πŸ™‚:)

      Liked by 1 person

      1. You are the only one I have heard say that πŸ™‚ A big yay to that.

        Liked by 1 person

  2. Teti says:

    I am a big fan of salmon!The next time I’ll try your recipe!Thank you for sharing! πŸ™‚

    Like

    1. V says:

      Thanks for stopping by! πŸ™‚ I hope you like it πŸ™‚

      Liked by 1 person

  3. I love black rice and eat it every regularly. Fish for me goes without say. Seafood is my love. Love the post.

    Liked by 1 person

    1. Thank you! I also love black rice. It has much more character and flavor than the rest

      Like

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