I Iove recipes that involve a lot of colour. I know you like a recipe because of the flavour but visually it is also very important. The other day I tried a delicious nori roll made from salmon and black rice which inspired me to recreate a similar dish based on these ingredients.
This salad is a perfect buffet dish in the summer, the contrasting colour of the dark coloured rice with the pink and green makes it visually appealing, but the salad can be made in advance.
Even though the combination of salmon, avocado and the nutty black rice compliment each other, the Asian dressing really just sets it off!
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
3 tbsp sesame oil
1 lime juice
2 tbsp olive oil
Chilli, diced to taste
Black rice, about 70g / person
Salmon, about 100g / person- skin on
Full fat coconut milk
Avocado, about 1/2 / person
Edamame beans, podded and cooked
Mangetout, sliced on an angle
Sesame seeds, to garnish
Begin by heating the coconut milk in a roasting tin- the size of just larger than your fillet of salmon. You should have enough to cover your piece of salmon. You can just top up with water, but make sure the dominant liquid is coconut milk
Bring the coconut milk to the boil and turn the heat down and place the salmon into the liquid, skin side down. Poach the salmon for about 10 minutes and turn half way. Once cooked remove the salmon and set aside to cool
Next cook the rice, according to the packets instructions. Black rice can take a long time so check before starting the recipe!
Meanwhile, make the dressing by mixing all the ingredients together. Once the rice is cooked pour it over the rice. There may be far too much so hold back
Once the salmon has cooled, remove the skin and flake the salmon into large chunks and carefully mix into the rice