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Black Rice Salad with Soy Glazed Salmon

Ingredients

  • Black Rice Salad:
  • 1 c. black rice
  • 1/2 c. chopped red pepper
  • 1 c. shelled edamame
  • 5-6 baby carrots* flowers
  • 1/2 English cucumber cut in small dice
  • salt and pepper to taste
  • Dressing:
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Rice Vinegar
  • 1-2 tsp. Sesame oil
  • 1 tsp. fresh ginger
  • salt and pepper to taste
  • 1-2 Tbsp. vegetable oil
  • 2 tsp. minced garlic
  • zest and juice of one lime
  • Salmon:
  • 4- 4 oz. salmon filets
  • Salmon marinade:
  • 1/3 c. soy sauce
  • 1/3 c. hot honey or regular honey
  • 2 tsp. sesame oil
  • 2-3 cloves of minced garlic
  • 1 tsp. fresh ginger I use frozen
  • black and white sesame seeds garnish
  • thinly sliced green onions garnish

Instructions

  1. Black rice salad: Mix dressing ingredients and refrigerate until ready to add to the salad. Cook the black rice according to package direction. When it is done, let it cool to almost room temperature and then add in the remaining salad ingredients and use enough of the salad dressing to moisten the salad. Refrigerate salad until ready to serve. (I used closer to 2 tablespoons of vegetable oil to get a better emulsion.)
  2. Marinade for salmon: Mix all the ingredients except for the sesame seeds and green onions in salt bowl. Brush some on both sides of salmon filets and marinate for 30 minutes up to 4 hours. Preheat oven to 375°. Line baking pan with an edge with aluminum foil or parchment paper. Add your salmon then bake for 15-20 minutes until done. Thickest part of salmon should reach 145°. If you would like crisp edges, turn your broiler on for a minute or so.
  3. Put the remainder of salmon marinade in small saucepan and simmer for 3-4 minutes. You will use this to drizzle on top of your finished salmon.
  4. To plate put 3/4-1 cup of the salad on a large plate or use a pasta bowl. Top with the cooked salmon then drizzle some of the marinade that you heated. Sprinkle with sesame seeds and green onions.

Recipe Notes

You can make the carrot flowers with either large carrots or baby carrots by taking a channel knife which is the tool that sometimes has a zester and the channel part and run it down the side of the carrot making 4-5 grooves then slice the carrot paper thin. I love making these and also use this method to put in egg drop soup.