Salmon with Thai Vegetables and Black Rice

By mschweickert

Ingredients

• 1 cup black rice
• 1 1/2-inch piece fresh ginger, peeled
• 1 small clove garlic
• 2 limes
• 1 1/2 tablespoons fish sauce
• 2 bell peppers (1 red, 1 yellow), thinly sliced
• 1 /2 small red onion, thinly sliced
• 1 /2 jalapeno pepper, thinly sliced (seeds removed for less heat)
• 1 cup fresh cilantro
• Kosher salt and freshly ground pepper
• 1 1/4 pounds skin-on center-cut salmon fillet (in one piece), preferably wild
• 1 /4 cup chopped salted peanuts

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the broiler. Cook the rice as the label directs; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 1/2 limes and the fish sauce. Add the bell peppers, red onion, jalapeno, 3/4 cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining 1/2 lime into wedges; set aside.

Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.

Divide the rice among four plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining 1/4 cup cilantro and the peanuts. Serve with the lime wedges.