Salmon with Thai Vegetables and Black Rice

By ccavaletti

Ingredients

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

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

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, jalapeño, 3/4 c 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 mixtures.

Sprinkle with the remaining 1/4 c cilantro and the peanuts.

Serve with the lime wedges.

From Food Network Magazine, April 2017