I am eagerly anticipating Spring’s arrival and all the wonderful things that this change in season brings – warmer days, more time spent outdoors, early local produce, and new waves of inspiration and energy. This beautiful salmon, citrus and black rice bowl is keeping my spirits up while we endure the last unruly stretch of Winnipeg Winter. It’s immune boosting (citrus), mood boosting (salmon), fresh (greens) and high in fibre and antioxidants (black rice). Not to mention a wonderful source of protein, healthy fats, and complex carbs. This bowl is truly delicious and satisfying for lunch or dinner.
Citrus this time of year is gorgeous; particularly those highly sought after blood oranges. Lately I’ve been stacking my cart with a combination of citrus varieties – grapefruits, naval, cara cara, tangerines and blood oranges. I wonder what the grocery store cashier thinks as I unload them all. Each of these varieties is pictured in this bowl, however, feel free to choose your favourite(s) when making your own bowl. Black rice, also known as “forbidden rice” is another beautiful ingredient in this recipe. I don’t cook with black rice often as it can be more expensive and less accessible than other grains. However, whenever I’m at my local bulk food store I usually grab a small bag to savour and enjoy. Similar to blueberries, blackberries, and grapes, the purplish-black color indicates it’s high in antioxidants, specifically anthocyanin. Black rice has a lovely sweet nutty taste and chewy texture. It should also be noted that cooked black rice will dye whatever it comes into contact with a purple colour. Brown rice and other grains such as quinoa, millet, or barley would also work well in this dish and can substitute for the black rice.
I prefer to cook the rice and salmon slightly ahead of time to allow them to cool to room temperature before topping the fresh salad greens. I always keep frozen wild Alaskan sockeye salmon from Costco on hand. It has great texture, taste and each fillet comes individually vacuum sealed, making it convenient to defrost quickly. I really enjoyed the combination of romaine for a little crunch and arugula for a mild peppery flavour in this recipe. Of course, you can use any preferred salad greens or what you have at home. The bowl is finished with thinly sliced cucumber, red onion and a tangy creamy dill dressing. While I used dried dill in the recipe, fresh dill could also be used.
I hope this citrus salmon and black rice bowl adds some sweetness and brightness to your day!
- Cook Time
- Prep Time
- 4 to 6Servings
- 1 cup, uncooked black rice
- Extra-virgin olive oil, salt, pepper & garlic powder (for seasoning fish)
- 4 (3-5 oz) salmon fillets (preferably wild and sustainably caught)
- 8 cups salad greens (mixture of romaine lettuce and arugula)
- 3-4 oranges and/or grapefruit, peeled and thinly sliced or wedges
- 1/2 English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup lemon juice or white wine vinegar
- 1/3 cup olive oil
- 1/3 cup plain yoghurt
- 2 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon dill, dried (or 1/4 cup fresh dill, chopped)
- 1 garlic clove, crushed
- 1 teaspoon coarse salt
- Freshly ground pepper
Prepare rice: Add 2 cups water, 2 pinches salt, and rice to a pot and bring to a boil. Reduce to a simmer and cook about 30 minutes or until water is absorbed and rice is tender but still chewy. Set aside to cool.
Prepare salmon: Drizzle both sides of fillet with oil and sprinkle with salt, pepper and garlic powder. Heat a nonstick pan over medium heat and add fillets (skin side down). Flip salmon after about 4 minutes. Remove salmon from pan once browned on both sides and cooked through; about 7-10 minutes total. Set aside to cool.
Prepare dressing: Combine and whisk together ingredients in a bowl.
To serve, layer bottom of individual bowls with salad greens and top with rice (about 1/2 cup), salmon, cucumber, red onion, and toss with dressing. Taste and adjust salt and pepper.