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Black Imperial Rice with Salmon

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Black Imperial Rice with Salmon
Image: Yordanka Kovacheva
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13/03/2023
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
2
"For garnish, you can use lemon slices and a little mayonnaise."

Ingredients

  • salmon fillet - 10.5 oz (300 g) or 2 fillets
  • garlic - 1 clove
  • parsley - 3 sprigs
  • lemons - 1 pc.
  • salt - by taste
  • olive oil - about 3 1/3 tbsp (50 ml)
  • For the black rice
  • imperial black rice - 9 oz (250 g)
  • lemons - 1/2 pcs.
  • olive oil - about 4 tbsp.
  • salt - by taste
  • ginger - 0.4″ (1 cm) root
  • cardamom - 3 pods
  • coriander - 1 - 2 stalks
measures

How to make

Wash the black rice and boil it in water along with the ginger, cardamom, lemon peel, coriander and a little salt.

Once ready, strain it from the remaining water (if any) and remove the flavoring ingredients (lemon peel, ginger, cardamom and coriander). Season with the juice from half a lemon, olive oil and more salt, if needed.

For the salmon:

Wash and dry the salmon fillets well. If they have skin, remove it with a suitable knife and remove the bones, if any.

Rub a clove of garlic, cut in half, on both sides of the fish and lightly salt it.

Bake the salmon in a heated pan, greased with olive oil.

Serve the black rice with the delicious and juicy pan-seared salmon fish fillets. For garnish, you can use lemon slices and a little mayonnaise.

Enjoy this Black Imperial Rice with Salmon!

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