Pan Seared Salmon with Black Rice

Seared Salmon with Black Rice. Quick and easy nutrition.

Black rice is the perfect bedding to a pan seared salmon. The contrasts in textures and colours are exquisite and will be a talking point the next time you host a dinner.

Serves: 4 | Hands-On Time: 20 mins | Total Time: 30 mins


- 1 cup Forbidden Black Rice
- 1 broccoli head, florets only, chopped (approx 2 cups)
- 1 tablespoon extra virgin olive oil
- 4 salmon fillets
- 3 radishes, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/4 bunch dill, finely chopped
- 2 spring onions, thinly sliced
- 1 lemon
- Salt and pepper to taste

Preparation method

  1. Preheat oven at 180 degrees.
  2. Cook Forbidden Black Rice as instructed on package.
  3. Blanch broccoli florets in hot water until tender and set aside.
  4. Drizzle olive oil in a hot pan and place salmon skin side down for approximately 3-4 minutes until skin is lightly browned and crispy.
  5. Turn salmon onto an oven tray and further cook in oven for 4-8 minutes.
  6. Add the radish, fennel, dill and broccoli to black rice and toss to combine.
  7. Divide black rice salad on serving plates and arrange cooked salmon fillets on top.
  8. Squeeze lemon juice.
  9. Salt and pepper to taste.

Seared Salmon With Black Rice Bedding

Seared Salmon Feast Layed Over Black Rice