FusionMainMedium

Black Rice with Citrus-Glazed Salmon

Name: Black Rice with Citrus-Glazed Salmon
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 cups Agriko black rice; 3 cups vegetable or chicken broth; 4 fillets (6 oz each) fresh salmon; 1/4 cup fresh lemon juice; 2 tablespoons orange zest; 3 tablespoons pure honey; 2 tablespoons organic extra virgin olive oil; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; to taste sea salt and black pepper

Prep 20 mins

Cook 35 mins

Total 55 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups vegetable or chicken broth
4 fillets (6 oz each) fresh salmon
1/4 cup fresh lemon juice
2 tablespoons orange zest
3 tablespoons pure honey
2 tablespoons organic extra virgin olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
to taste sea salt and black pepper

Instructions

Rinse Agriko black rice thoroughly under cold water until the water runs clear. In a saucepan, bring broth to a boil, add the rinsed rice, reduce heat to low, and simmer covered for 25-30 minutes until rice is tender and liquid is absorbed.
While rice cooks, prepare the citrus glaze by whisking together lemon juice, orange zest, honey, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.
Pat salmon fillets dry with paper towels and season both sides with sea salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
Place salmon skin-side up in the hot skillet and cook for 4-5 minutes until golden. Flip carefully and cook for another 2-3 minutes until nearly cooked through.
Pour the citrus glaze over the salmon fillets and reduce heat to medium. Simmer for 2-3 minutes, basting the salmon with the glaze until it caramelizes and the fish is cooked through.
Fluff the cooked black rice with a fork and divide among four serving bowls. Top each portion with a glazed salmon fillet and drizzle with remaining glaze from the pan. Serve immediately and enjoy.

Chef's Tip

For best results, don't skip rinsing the black rice—it removes excess starch and ensures a perfectly fluffy, distinct grain texture. If you prefer a thicker glaze, reserve 2 tablespoons of the mixture before cooking and add it back at the end.