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Salmon with Black Rice and Carrot-Miso Sauce

Serves 4.


    Salmon with Black Rice and Carrot-Miso Sauce

    If looks could kill, this dish would be doing hard time. Buttery salmon, an umami-sweet carrot sauce, and fetching black rice team up in this swoon-worthy dish.


    The dark side

    Not to be confused with wild rice, heirloom black rice can be found in health food stores and Asian markets.


    Salmon with Black Rice and Carrot-Miso Sauce


    • 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


    Per serving:

    • calories475
    • protein35g
    • fat19g
      • saturated fat5g
      • trans fat0g
    • carbohydrates44g
      • sugars6g
      • fibre3g
    • sodium386mg



    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.



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