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!
I actually eat black rice at times with various dishes and I love its nutty texture π
LikeLike
Since I tried it, I donβt want any other kind of rice π I love the texture too, so good! π:)
LikeLiked by 1 person
You are the only one I have heard say that π A big yay to that.
LikeLiked by 1 person
I am a big fan of salmon!The next time I’ll try your recipe!Thank you for sharing! π
LikeLike
Thanks for stopping by! π I hope you like it π
LikeLiked by 1 person
I love black rice and eat it every regularly. Fish for me goes without say. Seafood is my love. Love the post.
LikeLiked by 1 person
Thank you! I also love black rice. It has much more character and flavor than the rest
LikeLiked by 1 person