Salmon with Black Rice and Carrot-Miso Sauce - alive magazine
If looks could kill, this dish would be doing hard time. Buttery salmon, an umami-sweet carrot sauce, and fetching black rice team up in this swoon-worthy dish.
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Cooking tools:
- Blender
- Microplane
- Pastry brush
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup (250 mL) black rice
- 1 cup (250 mL) salt-free or low-sodium vegetable broth
- 1 large carrot, peeled and chopped
- 2 garlic cloves, sliced
- 2 tsp (10 mL) chopped ginger
- 1 Tbsp (15 mL) white or yellow miso
- 2 tsp (10 mL) orange zest
- Juice of 1/2 orange
- 2 tsp (10 mL) honey
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 4 - 5 oz (140 g) skinless wild salmon fillets
- 2 Tbsp (30 mL) black sesame seeds
- 1/4 cup (60 mL) cilantro
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