Salmon, Black Rice, Beets, Oranges, Pepitas

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Orange Grilled Salmon With Black Rice, Beets, and Oranges

Yield 4

Author Judy Doherty

Prep time

15 Min

Cook time

40 Min

Total time

55 Min

It is easy to prepare the salmon, rice, and garnishes, and this dish goes together quickly to make a very colorful meal!

Ingredients

Black Rice

• 1 cup of black rice
• 2 cups water
• Pinch salt and pepper

Beets

• 1 bunch fresh beets
• ¼ cup orange juice

Salmon

• 4 fillets of salmon
• 2 tsp olive oil
• 1 cup orange juice

Garnishes

• 2 oranges
• ¼ cup pepitas
• ¼ cup sliced scallions
• Fresh dill cut into sprigs

Orange Dressing

• 1 tbsp Dijon mustard
• 2 tsp honey
• 2 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• 2 tablespoons orange juice

Instructions

Black Rice

1. Cook the rice and water together in a rice cooker or on the stove in a covered pot over medium-low heat until it is done, about 40 minutes.
2. Keep warm until ready to serve.

Beets

1. Roast the beets in a a pan with the orange juice in a 350 degree oven for one hour. Slip them out of their skins and cut into quarters.

Salmon

1. Heat an iron skillet over medium with the olive oil. Pan-grill the salmon. When it is almost done, add the orange juice and allow it to simmer and flavor the fish. Remove all from the stove.

Garnishes

1. Peel and segment the oranges.

Orange Dressing

1. Mix all together in a large mixing bowl.

Assembly

1. Plate everything with the rice on the bottom, followed by the fish filets, orange segments, beets, pepitas, scallions, and dressing. Top with dill. Serve family style.

Nutrition Facts

Calories

661.12

Fat

27.35 g

Sat. Fat

4.1 g

Carbs

62.84 g

Fiber

5.71 g

Net carbs

57.14 g

Sugar

21.07 g

Protein

41.23 g

Sodium

186.44 mg

Cholesterol

93.5 mg

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