Purchase Wild Sockeye Salmon from the cold waters of the Stakine River in BC at The Granary. This fish is flash frozen soon after being caught, resulting is a super fresh salmon with less fat and less “fishy” taste then farmed atlantic salmon. This dish has a nice balance of sweet and savoury and is absolutely beautiful to look at! Enjoy.
1 cup (250 mL) black rice
1 cup (250 mL) salt-free or low-sodium vegetable broth
1 large carrot, peeled and chopped
2 garlic cloves, sliced
2 tsp (10 mL) chopped ginger
1 Tbsp (15 mL) white or yellow miso
2 tsp (10 mL) orange zest
Juice of 1/2 orange
2 tsp (10 mL) honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
4 – 5 oz (140 g) skinless wild salmon fillets
2 Tbsp (30 mL) black sesame seeds
1/4 cup (60 mL) cilantro
In medium saucepan, bring 2 cups (500 mL) water to a boil. Add black rice and simmer, covered, until tender, about 30 minutes. Drain any excess water.
Place broth, carrot, garlic, and ginger in medium saucepan. Bring to a boil, reduce heat, and simmer, covered, until carrots are very tender, about 15 minutes. Place carrot mixture, miso, and orange zest in blender container and blend until smooth.
Preheat oven to 400 F (200 C). Heat orange juice, honey, salt, and pepper in small saucepan until honey has liquefied. Place salmon on parchment paper-lined baking sheet and brush with half of orange-honey mixture. Bake for 5 minutes, brush on remaining orange-honey mixture, and bake for additional 5 minutes, or until fish is just cooked through in centre.
To serve, spread carrot sauce on serving plates and top with black rice and then salmon. Garnish with sesame seeds and cilantro.