Makes 2 servings | Prep Time: 10 mins | Cook Time: 47 min
Have you tried black rice, aka “forbidden” rice? It’s nutty and delicious and loaded with antioxidants and fiber. It does take a while to cook, but it’s a gorgeous addition to any dish, including this gingery salmon. This is the perfect mash up of a special occasion meal and a health-boosting dish. It’s the total package!
Ingredients:
- 1 cup black Japonica rice
- pinch of salt
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 teaspoons pure maple syrup
- 2 teaspoons seasoned rice vinegar
- 2 teaspoons mirin
- 21/2 teaspoons olive oil, divided
- 1 shallot, minced
- 2 heads baby bok choy, halved
- 2 (6-ounce) salmon fillets, preferably wild
- 1 teaspoon black sesame seeds
- 2 teaspoons chopped scallions
Preparation:
- Bring the rice, salt and 2 cups of water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, for 40-45 minutes, until the water is completely absorbed. Fluff and set aside.
- In a small bowl, whisk together the soy sauce, ginger, maple syrup, vinegar, and mirin. Set aside.
- When the rice has about 15 minutes left to cook, prepare the bok choy. In a large saute pan, heat 11/2 teaspoons of the oil over medium-high heat and add the shallot. Cook for 2 minutes per side. Transfer the bok choy and shallot to a plate and keep warm. Wipe the pan clean with paper towels.
- In the same saute pan, heat the remaining 1 teaspoon oil over medium-high heat and add the salmon. pour half of the soy-ginger mixture into the pan and cook the salmon for 4 minutes per side. Transfer the cooked salmon to the plate with the reserved bok choy. Add the remaining soy-ginger mixture to the pan and warm over medium heat.
- Onto each of 2 dinner plates, place 1 cup of rice. Top the rice with a salmon fillet, 1/2 teaspoon of the sesame seeds and 1 teaspoon of the scallions. Drizzle half of the warmed soy-ginger sauce over each plate and serve hot. Enjoy!