This delicious black rice salad with pomegranate, kale and blood orange pairs brilliantly with simple pan-fried salmon.
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5 from 3 votes

Black rice salad with pan-fried salmon

This delicious black rice salad with pomegranate, kale and blood orange pairs brilliantly with simple pan-fried salmon.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Beef salad, Main Course
Cuisine: American
Keyword: Black rice salad
Servings: 4
Calories: 527kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the pan fried salmon

  • 4 Saucy Fish Co. salmon fillets
  • 2 tsp rapeseed oil
  • Salt and pepper to season

For the black rice

  • 200 g | 1 cup black rice
  • 250 ml | 1 cup water
  • 1/2 tsp salt

For the black rice salad

  • Cooked black rice
  • 2 blood oranges
  • 120 g | 1/2 cup baby kale
  • 1/2 tsp rapeseed oil
  • 1 pomegranate , seeds only
  • Small bunch spring onions
  • Handful walnuts , roughly chopped
  • Dried chilli flakes to garnish
  • The Saucy Fish Co. Saucy Number 5 , to serve
  • orange zest, to garnish

Instructions

  • Start by making the black rice. Rinse the rice and drain. Put the rice, water and salt in a saucepan and bring to the boil. Cover and reduce the heat to low. Simmer for around 40 minutes until rice is cooked. Drain and cool. To cook in the Instant Pot add all the ingredients and cook for 30 minutes at high pressure. Allow pressure to release naturally then drain and cool.
  • Stir fry the baby kale with a little rapeseed oil until just tender – about 2 minutes. Alternatively you can steam in the microwave - follow pack instructions.
  • Slice the green onions into very thin slivers.
  • Segment the oranges: slice off the top and bottom of the orange using a sharp knife. Slice the skin away from the flesh, removing the white pith and discard. Cut between the membranes to segment the orange, reserving any juice.
  • Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and toss to combine. If you have any reserved orange juice stir it in now.
  • Prepare the salmon: pat the fillets dry using kitchen towels. Season with salt and pepper.
  • Put the rapeseed oil in a non stick frying pan. Turn heat to medium-high and wait until the oil shimmers and you feel warmth coming off of the pan when you hold your hand about 4 inches above it.
  • Reduce heat to medium-low and add the salmon, skin side down. Press down on the fillets gently with a slotted fish spatula for about 10 seconds.
  • Cook for 5-6 minutes – the skin should now be crispy and salmon easy to flip. Use the spatula to gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 minutes longer. Transfer to a paper-towel lined plate and rest for 3 minutes.
  • Divide the salad between two plates and scatter with the blood orange segments.
  • Top with the salmon and drizzle with the The Saucy Fish Co. Saucy Number 5. Sprinkle with the chilli flakes and orange zest. Serve immediately!

Notes

Black rice is also called Black Venus Rice (riso Venere) in Europe. In the US it can be found as 'forbidden rice' or black rice.
If making for Valentine's Day cook just the two salmon fillets. Leftover salad can be stored in the fridge for another day!

Nutrition

Calories: 527kcal | Carbohydrates: 55g | Protein: 40g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 385mg | Potassium: 1269mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3080IU | Vitamin C: 46.6mg | Calcium: 87mg | Iron: 2.8mg