| march 01 2013
|
Seared Salmon with Black Rice Salad
... chef alex burgess
Black rice salad + seared salmon makes a delicious entrée. Serves 2. 1. Combine rice wine vinegar, yuzu juice, soy sauce, and honey in bowl.
Whisk in sesame oil slowly until emulsified then whisk in wasabi to taste. Set aside.
INGREDIENTS
2 6-8 oz salmon filet (skin on) for the dressing
2 tbsp. rice wine vinegar 1 tbsp. yuzu (or lemon) juice
2. While bringing pan to heat, oil and season salmon with salt and pepper.
Once to heat place salmon flesh side down in pan and let sear until a half inch is seen to be cooked, flip to skin side and leave for slightly less time. Remove from pan and finish in 400* oven on baking sheet or raised rack, for about 5-7min.
3. While salmon is cooking assemble the salad, laying down dressed tossed spinach,
warm black rice, onions and peppers and grapefruit. Top with salmon, finish with dressing
1 tsp. soy sauce 1½ tbsp. honey 4 tbsp. sesame oil 1-2 tsp. wasabi paste (to taste) for the salad
1 bag or box of baby spinach 1 each red, yellow capsicum pepper (sliced thin julienne) 1 small red onion (sliced thin julienne) 1 grapefruit (cut into clean segments) 2 cups cooked black rice
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